Marinated Beet Salad with Figs and Pecans

Recipes / SALADS & SOUPS / AIP / DAIRY FREE / GLUTEN FREE / EGG FREE / PALEO / HOLIDAYS
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This Marinated Beet Salad with Figs and Pecans tastes delicious looks pretty and is packed with nutrients. It features arugula, spinach, beets, figs, pomegranate, and pecans.It is gluten-free, dairy-free, paleo, and AIP adaptable. This recipe is a sneak peek of my cookbook “ENJOY- Healthy festive meals for you and your loved ones”, featuring holiday and special occasion meals for people with food sensitivities.

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Marinated Beet Salad with Figs and Pecans

This marinated beet salad will blow your mind. It tastes delicious, looks pretty, and is packed with nutrients that will help you stay healthy through the colder months. It is the perfect healthy addition to your holiday meals. Check out other healthy holiday recipes that pair well with this salad, when putting together your menu.The marinaded beets are my dad’s specialty and they taste so good that I wanted to incorporate them into this dish. T

Wanna get more holiday and special occasion recipes? Get my AIP/Paleo holiday cookbook, including a full Thanksgiving spread.

Ingredients

  • beet
  • spinach
  • arugula
  • figs
  • pecans (omit for AIP)
  • pomegranate seeds
  • extra virgin olive oil
  • white wine vinegar 
  • dijon mustard (omit for AIP)
  • honey 
  • salt 
  • pepper (omit for AIP)
marinated beet salad

How to Source and Store the Greens

I always recommend using lettuce, arugula, spinach, etc. from the fresh produce section. The precut versions seem convenient but they go bad very fast and don’t taste as good as fresh ones. I have a lot of clients tell me that they don’t like buying lettuce because they end up with slimy leftovers in the fridge. You won’t run into the same problem using the fresh version. If you store your greens properly they will last up to a week. Store them in a bowl or jar of water in the fridge. And even better you will avoid making plastic trash and help the planet at the same time. 🙂

HOT TIP: To avoid plastic and to keep the greens fresh longer, get the leafy greens such as arugula and spinach unpackaged from the fresh produce section. Store them in a bowl of water in the fridge for up to a week.

How to Make this Marinated Beet Salad

  1. Prepare the vinaigrette by mixing the olive oil, vinegar, mustard, honey, salt and pepper and whisk until creamy.
  2. Peel and cut the beets into very thin slices. The thinner you slice the beets the better they will taste. Place them into a medium bowl and cover every layer with the vinaigrette. Use all of the vinaigrette. Marinate for at least 20 minutes, the longer the tastier.
  3. In the meantime wash and dry the spinach and arugula and cut the stems.
  4. Wash and cut the figs in quarters. Remove the pomegranate seeds from the fruit.
  5. Once the beets are done marinating serve the spinach and arugula on plates. Add the beets, figs, pomegranate and pecans and drizzle with the rest of the vinaigrette.
  6. Enjoy!
marinated beets

How to Make this Recipe AIP

I used my honey mustard vinaigrette to marinate the beets. Feel free to use another dressing if you are following the autoimmune protocol (AIP) or don’t have the ingredients on hand. It also works well with a simple olive oil, balsamic vinegar dressing.

If you don’t tolerate nuts or are on the elimination phase simply omit the pecans. The same goes for the pepper.

Other Recipe Adjustments

Figs: If you cannot find fresh figs you can use any other fruit that is in season. Oranges or blueberries are a great addition.

Spinach and arugula: You can also try it with other times of greens such as butter lettuce or romaine lettuce.

More Holiday Recipes

Now I would love to hear from you. Try the recipe and let me know what you think in the comment section below. And as always don’t forget to tag me in your food pictures on Instagram.

Happy cooking

~Annika

Marinated Beet Salad with Figs and Pecans

This Marinated Beet Salad with Figs and Pecans tastes delicious, looks pretty and is packed with nutrients. It features arugula, spinach, beets, figs, pomegranate and pecans.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings 2 people

Ingredients
  

For the salad

  • 1 Beet
  • 1/2 bunch spinach
  • 1/2 bunch arugula
  • 6 fresh figs
  • 10 pecans omit for AIP
  • 4 Tbsp pomegranate seeds

For the vinaigrette

  • 4 Tbsp extra virgin olive oil
  • 2 Tbsp white wine vinegar
  • 1 tsp dijon mustard omit for AIP
  • 2 tsp honey
  • 1/4 tsp salt
  • 1/8 tsp pepper omit for AIP

Instructions
 

  • Prepare the vinaigrette by mixing the olive oil, vinegar, mustard, honey, salt and pepper and whisk until creamy.
  • Peel and cut the beets into very thin slices. Place them into a medium bowl and cover every layer with the vinaigrette. Use all of the vinaigrette. Marinate for at least 20 minutes, the longer the tastier.
  • In the meantime wash and dry the spinach and arugula and cut the stems.
  • Wash and cut the figs in quarters. Remove the pomegranate seeds from the fruit.
  • Once the beets are done marinating serve the spinach and arugula on plates. Add the beets, figs, pomegranate and pecans and drizzle with the rest of the vinaigrette.
  • Enjoy!

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