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.
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
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.