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extra-virgin olive oil shallots frozen cranberries balsamic vinegar rosemary sage leaf water maple syrup salt beets fennel bulb extra-virgin olive oil salt pecans arugula pear fresh figs
Viewed: 40 - Published at: 7 years agoIngredients
- 1/2 cup extra-virgin olive oil
- 1/2 cup finely chopped shallots
- 1 cup fresh or frozen cranberries, thawed if frozen
- 1/4 cup balsamic vinegar
- 1 teaspoon chopped fresh rosemary leaves
- 1 fresh sage leaf, chopped
- 13 cup water
- 1 tablespoon maple syrup
- 1/2 teaspoon sea salt
- 1 pound fresh beets
- 1 fennel bulb, trimmed and halved
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground pepper
- 1/2 cup pecans
- 1/2 pound baby arugula
- 1 pear, cored and thinly sliced (optional)
- 6 fresh figs, cut into wedges
Method
- To make the dressing, heat 2 tablespoons of the olive oil in a large saute pan over medium heat.
- Add the shallots and saute until softened, about 5 minutes.
- Add the cranberries and cook, stirring, until they are softened and begin to pop, about 5 minutes.
- Set aside to cool, then transfer to a blender.
- Add the vinegar, rosemary, sage, water, maple syrup, salt and the remaining 2 tablespoons olive oil and process until smooth.
- Preheat oven to 350 degrees.
- Wrap the beets in aluminum foil and put them on a baking sheet.
- Put the fennel on a separate baking sheet, cut side up, drizzle with olive oil, and season with salt and pepper.
- Put the beets and fennel in the oven and roast until fork-tender, about 30 minutes for the fennel, and 50 to 60 minutes for the beets.
- When cool enough to handle, peel the beets and cut into thin slices, and cut the fennel into very thin slices.
- Meanwhile, spread the pecans on a baking sheet and bake until lightly toasted, about 5 to 8 minutes.
- Put the arugula in a large bowl, add the beets, fennel, pecans and optional pear, and gently toss together.
- Drizzle with the dressing and scatter the figs over the salad.
- Alternatively, divide the arugula evenly among salad plates, placing it to one side of the plate.
- Drizzle with the dressing and scatter the pecans on top.
- Arrange the beets, fennel, figs and optional pear alongside the arugula and serve at once.