Last Updated on November 13, 2019 by Chef Mireille
Some people do not like fruit in savory dishes. My aunt hates it. I had to practically force feed her in order to get her to try the quinoa salad I made for my Mom’s 75th birthday party a few months ago. The only fruit I included was pomegranate seeds and even that little bit of fruit had her running away. However, since everyone else was raving about the salad she finally relented and ended up liking it, but not loving it as everyone else did.
I on the other hand love foods that are simultaneously sweet and savory. Southeast Asian cuisine does this the best in dishes like Pineapple Fried Rice & Mango Chicken. With all the fresh fruit around in the summer, this is best time to practice incorporating fruit into your meals. This salad is one example of how to incorporate fruit in a sweet & savory interpretation.
Many people throw out the beet greens, but there are so many nutrients you are discarding when you throw it in the trash. Use it as a salad green or saute it. Either way, use the greens!
The dressing is perfect for those who like creamy salad dressings. You get the same consistency in the dressing, but a fraction of the calories, using fruit & vegetable puree to achieve the creamy texture.
Roasted Fig & Beet Salad
Prep Time: 30 minutes
Cook Time: 10 minutes
Serves 4
Ingredients:
- 1/4 cup + 2 tablespoons olive oil
- 8 figs
- 4 golden plums
- 1 medium beet
- 4 sprigs of fresh tarragon
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 2 tablespoons lemon juice
- 1 cup sliced beet greens
- 2 cups baby spinach leaves
- 1/2 cup fresh mozzarella pearls
Preheat oven to 450 F.
In a large baking dish. Pour the 2 tablespoons of olive oil on the bottom. Trim the root end and half the figs. Pit and half and plums.
Peel and half the beets. Thinly slice.
Place the figs and plums face down in the olive oil. Place 3 of the tarragon sprigs in between the fruit. Sprinkle beet slices on top. Roast for 10 minutes.
Carefully remove the figs to a bowl.
Transfer the beets, plums, tarragon and all the pan juices to a food processor. Add salt, sugar and lemon juice. Process well.
Slowly add olive oil and mix until thoroughly combined. Now your Beet Tarragon dressing is done.
In a large bowl, combine beet greens and spinach. Add leaves from remaining tarragon stalk and cheese. Add 3 tablespoon of the beet dressing and toss well.
Plate in a bowl or plate and place the figs on top.
The slight bitterness of the beet greens and then the super sweet taste of the figs with the clean taste of the mozzarella creates a great balance of flavors.
…linking to #farmfreshrecipes with most of the produce being purchased at my local farmers market – #buylocal
Roasted Fig & Beet Salad
Ingredients
Instructions
- Preheat oven to 450 F.
- In a large baking dish. Pour the 2 tablespoons of olive oil on the bottom. Trim the root end and half the figs. Pit and half and plums.
- Peel and half the beets. Thinly slice.
- Place the figs and plums face down in the olive oil. Place 3 of the tarragon sprigs in between the fruit. Sprinkle beet slices on top. Roast for 10 minutes. Carefully remove the figs to a bowl.
- Transfer the beets, plums, tarragon and all the pan juices to a food processor. Add salt, sugar and lemon juice. Process well.
- Slowly add olive oil and mix until thoroughly combined. Now your Beet Tarragon dressing is done.
- In a large bowl, combine beet greens and spinach. Add leaves from remaining tarragon stalk and cheese. Add 3 tablespoon of the beet dressing and toss well. Plate in a bowl or plate and place the figs on top.
Delicious Mirellie lovely color, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
Thanks Swathi. I’m glad you like it!