Beet Fennel And Fig Salad With Cranberry Sage Dressing Recipes

Steps:

• Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries., In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.

Steps:

• Preheat the oven to 400 degrees F.
• Trim the beet stems. Put the beets on a large piece of aluminum foil, drizzle with olive oil, and seal the foil to make a tight package. Transfer to small roasting pan. Roast the beets until they can be easily pierced with a knife, about 1 hour. When cool enough to handle, rub or peel off skins.
• Meanwhile, halve and very thinly slice the fennel (we love a mandolin for this). Soak in cold water to crisp. Segment the grapefruits over another bowl, reserving the juice. Cut the segments in half.
• Whisk 2 tablespoons of the reserved grapefruit juice with the mustard, vinegar, honey, and 1/2 teaspoon salt in a medium bowl. Gradually add the oil in a steady stream to make a creamy dressing. Season with pepper to taste.
• Thinly slice the beets with a knife or on a mandolin and toss in a bowl with 3 tablespoons dressing. Season with salt and pepper to taste and arrange on individual plates. Drain the fennel, dry well. Just before serving, toss the fennel, lettuce, grapefruit, and tarragon with dressing. Divide evenly and set on beets. Serve immediately.

Steps:

• To make the dressing, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the shallots and sauté 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.

Steps:

• Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside.
• Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cover the dish with foil and bake for 45 minutes. Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water. Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes.
• Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup. Strain the fennel and toss with the vinegar mixture in a large bowl. Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes. Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper. Transfer to a serving bowl and garnish with the chives.

Steps:

• Combine fennel, apple and onion. In another bowl, whisk together dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving.