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Functional fats:The small amount of walnuts here contribute 640 mg of omega-3 fatty acids per serving. Along with its connection to a reduced risk of cardiovascular disease, this healthy fat may also help relieve joint pain in people with rheumatoid arthritis and inflammatory bowel disease, according to an analysis of 17 clinical studies.
- Cook Time
- 3 beets, trimmed, peeled and quartered
- 1 tbsp walnut oil or extra-virgin olive oil
- 1 tbsp red or white wine vinegar
- 1 tsp raw honey
- 1/2 tsp sea salt, divided
- Ground black pepper, to taste
- 1 lb sea scallops
- 10 fresh figs, trimmed and halved
- 1 oz unsalted walnuts, chopped and toasted
- 2 tbsp chopped fresh mint
- In a food processor, shred beets, then transfer to a large bowl. In a small bowl, whisk oil, vinegar and honey. Pour mixture over beets, season with ¼ tsp salt and pepper; mix well. (TIP: If you don’t have a food processor, shred the beets on the large holes of a box grater.)
- Preheat broiler. Mist a rimmed baking sheet with cooking spray. Season scallops on both sides with remaining 1/4 tsp salt and pepper, then place on baking sheet in a single layer. Arrange figs, cut side up, around scallops and season lightly with pepper. Mist scallops and figs with cooking spray. Broil 6 to 8 inches from heat until tops of scallops appear opaque and figs are juicy and tender, 4 to 5 minutes. Transfer figs to a plate and set aside. Flip scallops and return to broiler, cooking until firm to the touch and opaque in the center, 2 to 3 minutes.
- Divide beet mixture among 4 plates. Arrange figs and scallops over top, dividing evenly, and sprinkle with walnuts and mint.
- Serving Size: 2⁄3 cup beets, 3 to 4 scallops, 1 tbsp walnuts, 5 fig halves
- Calories: 310
- Carbohydrate Content: 34 g
- Cholesterol Content: 37 mg
- Fat Content: 9 g
- Fiber Content: 5 g
- Protein Content: 22 g
- Saturated Fat Content: 1 g
- Sodium Content: 471 mg
- Sugar Content: 15 g