This vibrant summery side salad is a delicious companion to duck breast or pork chops for an elegant entertaining dinner. To make ahead simply prepare the beets and figs up to one day in advance, and assemble right before service. Serves 4 as a side salad.
- 4- 6 organic red beets or other color beets
- 8 - 12 organic Black Mission figs (about 2 baskets)
- 2 large handfuls organic arugula
- ¼ cup organic Chandler walnuts (not a trace of bitterness and packed with super healthy omega-3's)
- 1 tablespoon Straus unsalted butter
- 1 teaspoon brown sugar
- 2 tablespoons La Vecchia Dispensa Modense balsamic vinegar
- Diamond Kosher salt and freshly ground pepper to taste
Wash the beets and trim off both the root ends and the beet greens. Wrap the beets individually in foil.
Wash the figs, trim the stems, and cut into quarters.
Mince the walnuts.
Wash and dry the arugula leaves. Trim any long or tough stems.
Preheat the oven to 350F. Arrange the minced nuts on a baking sheet. Toast in the oven until warm and fragrant, about 3 – 5 minutes.
Increase the oven temp to 375F and roast the beets on a sheet pan or cookie sheet until fork tender, about 1 hour. Remove from the oven and unwrap to cool to room temp. When the beets are cool to the touch, peel and chop into bite sized pieces.
Heat a large skillet over medium-low heat. Melt the butter and stir in the brown sugar. Mix in the balsamic vinegar, and reduce heat to low.
Add in the figs, and sauté gently, shaking the skillet and stirring as needed to keep the figs from sticking. Sauté until lightly colored and evenly coated, about 2 – 3 minutes. Set aside to cool.
When all ingredients are at room temp or cool enough to handle, toss the beets and figs with the pan glaze. To make ahead, follow the steps up to this point and simply assemble the salad just before serving.
Arrange each salad plate with an equal portion of arugula. Spoon the beet fig mixture on top, then garnish with the minced walnuts. Dust with salt and pepper. Serve immediately.