Red Meat Allergy Friendly Roasted Beet & Fig Salad with Citrus Dressing
Total time1 hr 20 min
Prep time20 min
Cook time50 min
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Learn more →Ingredients
4 servings
For the salad
- 1 lb medium beets (about 3–4), scrubbed
- 1 tbsp olive oil
- ¼ tsp salt
- 5 oz baby arugula
- 6 fresh figs, quartered
- 1 small fennel bulb, very thinly sliced
- ¼ cup fresh flat-leaf parsley leaves
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp fresh orange juice
- 1 tsp orange zest
- 1 tsp honey
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 3 tbsp extra-virgin olive oil
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in the foil and arrange on a baking sheet.
- 2
Roast the beets until a paring knife slides through the center with no resistance, 45–55 minutes depending on size. Remove from the oven and let the foil packets rest, still sealed, for 10 minutes.
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