Tuesday, November 22, 2011

Beet, Fennel and Fig Salad

**found in Shape Magazine November 2011 coverted to GF

There is nothing like stuffing, candied yams, green bean casseroles and more.  They are all delicious!  But not when it's not gluten-free.  This holiday is such a bummer if not prepared.  That's why I'm here!  To prepare you, get you in the gluten-free groove!  Check out these fantastic recipes from Candle 79 a fabulous restaurant that caters to those Vegans and Gluten-Free eaters out there.

Beet, Fennel and Fig Salad with Cranberry-Sage Dressing
serves 6
prep time: 10minutes
total time: 1 hour, 30 minutes

4 tbsp. extra virgin olive oil
1/2 cup finely chopped shallots
1 cup fresh or frozen cranberries (I prefer fresh)
1/4 cups balsamic vinegar
1 tsp chopped fresh rosemary leaves
1/2 tsp. chopped fresh sage
1/3 cup water
1 tbsp. pure maple syrup
1/2 tsp. sea salt

1 pound beets
1 fennel bulb, trimmed and halved
2 tsp. 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

1.  Heat 2 tbsp. oil in a large saute pan over medium heat.  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.

2.  Preheat oven to 350 degrees.  Wrap beets in a single sheet of aluminum foil and place on a baking sheet.  Place fennel on a separate 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 50-60 minutes for the beets.  When cool enough to handle, peel and thinly slice beets; thinly slice fennel.

3.  Meanwhile, spread pecans on a baking sheet and taost for 5-8 minutes.

4.  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).

Nutrition: 1 1/2 cup salad, 2 1/2 tbsp. dressing: 287 calories, 189g fat, 31g carbs, 4g protein, 7g fiber, 131mg calcium, 2mg iron, 278mg sodium.

Enjoy!! xoxo Julie
Happy Thanksgiving!

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