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Full of bright colors and flavors
If you’re looking for a new autumn salad, try this one from our functional medicine experts. It’s full of flavor — roasted beets, fresh figs and chopped walnuts — nestled on a bed of arugula. It’s great on its own for lunch or paired with roasted chicken for dinner.
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Salad ingredients
2 large beets
½ tbsp olive oil
salt and pepper
1 cup fresh figs, sliced
½ cup walnuts chopped
5 slices bacon (nitrite/nitrate-free)
14 ounces arugula
Dressing ingredients
½ tbsp bacon drippings
2 tbsp Champagne vinegar (white wine vinegar is fine, too)
½ cup walnut oil
½ tsp sea salt
½ tsp black pepper
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Per serving (1 1¼ dressed salad)
Calories: 202
Fat: 12 g
Saturated: fat 1 g
Cholesterol: 4 mg
Fiber: 4 g
Protein: 7 g
Carbohydrate: 21 g
Sodium: 236 mg
Yield: 8 Servings
Prep: 10 mins
Cook: 45 mins
Ready In: 55 mins
Source: DrHyman.com and Cleveland Clinic’s Center for Functional Medicine
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