Beet, Fennel, and Fig Salad with Cranberry-Sage Dressing
This mouthwatering mix of beets, figs, and fennel get a Thanksgiving twist with cranberry-sage dressing. The sweetness of the figs counteracts the bitter arugula and fennel adds a refreshing crunch.
- 4 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped shallots
- 1 cup fresh or frozen cranberries (thawed)
- 1/4 cup balsamic vinegar
- 1 teaspoon chopped fresh rosemary leaves
- 1/2 teaspoon chopped fresh sage
- 1/3 cup water
- 1 tablespoon pure maple syrup
- 1/2 teaspoon sea salt
- 1 pound beets
- 1 fennel bulb, trimmed and halved
- 2 teaspoons extra-virgin olive oil
- sea salt and freshly ground black pepper
- 1/2 cup raw pecans
- 8 ounces baby arugula
- 6 fresh figs, cut into wedges
- Heat 2 tablespoons oil in a large saute pan over medium. Add shallots and saute for about 5 minutes or until softened. Add cranberries and cook, stirring occasionally, for about 5 minutes or until softened. Set aside to cool, then transfer to a blender. Add vinegar, herbs, water, maple syrup, salt, and remaining oil and process mixture until smooth.
- Preheat oven to 350 degrees. Wrap beets in a single sheet of aluminum foil and place on a baking sheet, cut side up; drizzle with oil and season with salt and pepper. Roast until fork-tender, about 30 minutes for the fennel and 50 to 60 minutes for the beets. When cool enough to handle, peel and thinly slice beets; thinly slice fennel.
- Meanwhile, spread pecans on a baking sheet and toast for 5 to 8 minutes.
- In a large bowl, gently toss together arugula, beets, fennel, pecans, and figs. Divide among six salad plates and drizzle with dressing (you'll have a few tablespoons left over).