Step 1

Preheat oven to 400 degrees.Wash beets and cut off greens only...not the stems (save greens for another use...delicious sauted in e.v.o.o. and stirred into pasta)Tear off 3 pieces of tin foil twice as large as size of 1 bunch of beets.

Step 2

Place the trimmed beets in the center of one piece of foil.

Step 3

Drizzle with 2 turns of the olive oil.

Step 4

Sprinkle with a pinch of grey salt.Wrap the beets tightly in the foil to ensure no steam escapes.

Step 5

Place on a rimmed baking sheet and add to preheated oven

Step 6

After beets have been roasting for approx. 40 minutes, remove from oven.

Step 7

Add fig slices and orange sections directly to the same rimmed baking sheet...push the beet packets to one side of pan.

Step 8

Drizzle figs and oranges with a couple passes of extra virgin olive oil and sprinkle with sea salt (about a tsp of salt).

Step 9

Add back to oven and continue roasting for an additional 20 minutes or until figs and oranges have begun to caramelize and beets can be easily pierced with a knife. (be very careful when opening beet packets to allow the steam to escape).

Step 10

Let cool and peel the beets. cut in half and then into wedges. set aside.Meanwhile add spinach to medium bowl.

Step 11

Add a couple of tablespoons of honey mustard vinaigrette and toss. go light with the dressing, you don't want to drown the leaves...start with 1 tbsp, toss and add a little at a time of the second tbsp.you may not need all of the second tbsp.

Step 12

Add feta and salt & pepper to taste.Mound spinach on a serving platter.Scatter the beets, figs and orange wedges on top on the spinach.

Step 13

Drizzle the fig/balsamic reduction (or balsamic vinegar) over the top of the salad.

Step 14

Drizzle a bit more honey mustard vinaigrette if desired.Adjust seasonings to taste and serve immediately.Honey mustard vinaigrette

Step 15

Cup champagne vinegar

Step 16

Pinch grey salt

Step 17

Pinch black pepper

Step 18

Tbsp honey mustard

Step 19

Cup extra virgin olive oil

Step 20

Make viniagrette... add vinegar, salt pepper and mustard to small bowl and whisk to incorporate. pour in e.v.o.o in a stream whisking constantly. taste and adjust seasonings if necessary. transfer to small mason jar with lid and set aside.White on rice couple's fresh fig & balsamic reduction

Step 21

About 1 cup ripe fig pulp

Step 22

Cup balsamic vinegar

Step 23

Tsp pure vanilla (i like tahitian)Scoop out fig pulp

Step 24

In saucepan, add vinegar, fig pulp and simmer on low heat until mixture reduces down to about half. Stir occasionally (every 5-8 minutes). this will take 30-45 minutes.Allow fig/balsamic reduction to cool. place mixture in blender or food processor. blend thoroughly until mixture combines and becomes smooth. this step will also help release the seed from any pulp that has not cooked down. in separate bowl, strain out fig seeds. depending on your strainer, you might need to strain it at least two times to remove most of the seeds.

Step 25

Add 1 teaspoon vanilla to reduction, combine well

Step 26

The reduction is very concentrated. use about 1 tsp at a time (or to taste) to your favorite marinades, sauces, dressings and drizzles.