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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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
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
- Preheat oven to 375 degrees F.
- Rinse beets, and pat dry. With a sharp knife, cut each beet into bite-sized cubes. Toss with ½ 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 of 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 1¼ dressed salad)
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