Recipe: Roasted Beet Salad With Bacon, Figs and Walnuts
Ingredients Salad ingredients 2 large beets 1/2 tbsp olive oil salt and pepper 1 cup fresh figs, sliced 1/2 cup walnuts chopped 5 slices bacon (nitrite/nitrate – free) 14 ounces arugula Advertising Policy Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic … Read More
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
1/2 tbsp bacon drippings
2 tbsp Champagne vinegar (white wine vinegar is fine, too)
1/2 cup walnut oil
1/2 tsp sea salt
1/2 tsp black pepper
Preheat oven to 375 degrees.
Rinse beets, and pat dry. With a sharp knife, cut each beet into bite-sized cubes. Toss with 1/2 tablespoon olive oil, a dash of salt and pepper. Place in an oven-safe dish and cover with foil. Roast for 45 minutes, or when fork-tender.
Meanwhile, place figs and walnuts in a bowl and set aside.
Cook bacon in a skillet over medium heat until golden brown, about 10 minutes. Reserve a small spoonful of the drippings and set aside to cool. Drain bacon on a couple layers of paper towels when finished cooking.
When bacon is cool to the touch, chop into bite-sized pieces and add to the fig and walnut mixture. Toss with arugula.
Make dressing. Mix reserved drippings, vinegar, oil, salt and pepper until combined.
Add beets to the mixture and toss to combine. Stream in dressing and toss to combine.
Serve immediately. Store leftovers in the refrigerator for up to 3 days.
Per serving (1 1/4 dressed salad)
Fat: 12 g
Saturated: fat 1 g
Cholesterol: 4 mg
Fiber: 4 g
Protein: 7 g
Carbohydrate: 21 g
Sodium: 236 mg