I was honored to be asked to contribute to an exclusive collection of salad recipes published in a digital gazette by “The Devil Wears Salad” – an enterprising collaboration by three Australians. In fact, the publication collected 31 delicious salad recipes from creators around the globe in a celebration of food diversity and creativity. My contribution was this special Fig, Beet & Orange with Walnuts & Prune Puree salad which is now featured on my blog.
I hope you will try this distinctive recipe I created just for this purpose. Also, you owe it to yourself to download a FREE copy of The Devil Wears Salad’s Gazette and explore the other 30 inspirational salads to find other contributors’ creations that may appeal to your personal palate.
Figs, roasted beets and blood oranges are low in calories and rich in antioxidants. Complement with extremely nutritious prune puree and rich in healthy fats walnuts, and you have a healthful vegetarian dish. Add some zing prior to serving with a garnish of thinly julienned ginger and a squeeze of juice from a fresh blood orange.
Preparation
To make this Fig, Beet & Orange with Walnuts & Prune Puree salad, you have to roast some beets in advance, about 30-40 minutes. To assemble, combine cooled beets with sliced figs, blood orange, ginger, prunes and prune puree. Drizzle with orange juice. Enjoy this salad as a separate dish or as a side dish accompanying beef, turkey or game meats.
Craving more hearty salads? Here are a few more of my favorites:
Bulgur Salad with Grapefruit & Cherries
Roasted Baby Carrots & Indian Eggplants with Wheat Berries
Pear & Gorgonzola Salad with Arugula and Pomegranate
Fig, Beet & Orange with Walnuts & Prune Puree
2
servings15
minutes40
minutes300
kcal55
minutes
Healthy and colorful, this salad stars beetroot, fig, prune and blood orange in a rich combination of flavors.
Ingredients
- Salad
4 figs, cut into halves lengthwise
3-4 small beetroots, cut into wedges
2 slices from 1/3 of blood orange (1st third)
4-5 pitted prunes, sliced
1/3 cup walnuts halves
1 tbsp ginger, thinly julienned
1 tbsp extra virgin olive oil
1/2 tsp coarse salt
freshly squeezed juice of 1/3 of blood orange (2nd third)
- Puree
6 pitted prunes
1 small beetroot
1 tsp extra virgin olive oil
freshly squeezed juice of 1/3 of blood orange (3rd third)
Directions
- Salad
- Prepare the ingredients.
- Preheat oven to 375°F. Trim all but 1 inch off the stems of the beets. Wash the beets and dry with a paper towel. Toss with olive oil and salt. Place beets on a baking sheet lined with parchment paper. Roast until fork-tender, about 30-40 minutes, turning occasionally. The time will vary depending on the size of the beets and your oven. Check every 15-20 minutes for tenderness. Remove the beets from the oven and let cool for about 10 minutes. Peel skin off and cut into wedges (cut each beet in half and then each half into 3-4 wedges).
- Slice figs into halves lengthwise and prunes into thin strips.
- Peel a piece of ginger and slice into thin strips as well.
- Divide the blood orange into thirds (3 thick slices). Make two slices from the middle third, then remove the rind and quarter each slice.
- Puree
- Place sliced prunes, 1 peeled and sliced beetroot, 1 tsp of olive oil and juice from one of the end thirds of the blood orange into a blender or food processor. Blend on medium speed until smooth, about 20-30 seconds, stopping to scrape down sides as needed.
- Salad Assembly
- Assemble all salad ingredients on a platter. Place figs halves on one side of the platter first, followed by beet wedges. Layer blood orange quarters, prune slices and walnuts between figs and beets. Garnish with julienned ginger. Drizzle with juice of the remaining third of the blood orange.
- Place a dollop of puree on another side of the platter. Dip a silicon basting brush into the middle of the puree and in one motion paint across the plate. Enjoy!
Notes
- Serve with beef, game meats (e.g. venison), or turkey and a hearty red wine such as Shiraz, Cabernet Sauvignon, or Malbec.
Nutrition Facts
2 servings per container
- Amount Per ServingCalories383
- % Daily Value *
- Total Fat
22.6g
34%
- Saturated Fat 2.76g 10%
- Trans Fat 0.006g
- Cholesterol 0mg 0%
- Sodium 436mg 19%
- Potassium 638mg 19%
- Total Carbohydrate
47.1g
16%
- Dietary Fiber 8g 32%
- Sugars 30g
- Protein 4.7g 8%
- Vitamin A 23%
- Vitamin C 48%
- Calcium 8%
- Iron 9%
- Vitamin E 16%
- Vitamin K 16%
- Thiamin 15%
- Riboflavin 15%
- Niacin 11%
- Vitamin B6 20%
- Folate 26%
- Pantothenic Acid 12%
- Phosphorus 16%
- Magnesium 21%
- Zinc 12%
- Selenium 3%
- Copper 47%
- Manganese 47%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This dish looks absolutely delicious!!
Appreciate your comment!!
Wow, this salad looks amazing. I am sure it’s nutritious too. Well done!
Thank you, I’m glad you like it.