Root Salad with Warm Fig Dressing

It’s winter-  Not much fresh produce is being grown in Vermont.  Here is a recipe that makes use of the last Autumn crops while still tasting fresh, vibrant, and delicious!  

Ingredients for the Salad: 

3 small beets

3 small sweet potatoes

3 small purple potatoes

6 cups arugula (or other greens)

Directions:

1. Scrub the beets well and slice into bite sized slivers
2. place a steamer basket into a medium sized pot and fill with water just up to (but not touching) the steamer basket
3. bring water to a boil, add the beets, cover, and steam for about 20 minutes
4. meanwhile, slice the sweet potatoes and regular potatoes into about 1/2 inch thick pieces
5.  after 20 minutes, add the potatoes to the beets and steam until tender, but not mushy (about 10-15 more minutes)
6. remove from heat

Ingredients for the Dressing:

1 Tbs olive oil

2 cloves minced garlic

1/2 cup sliced shallots

1 cup chopped dried or fresh figs

1/4 cup white cooking wine

1/4 tsp salt

1/2 cup water

1/4 cup pure maple syrup

1 Tbs dijon mustard

2 tsp balsamic vinegar

Directions:

1. Saute the garlic and shallots in oil for about 3 minutes
2. Add figs and wine, cover, and simmer
3. When the wine has mostly evaporated (around 4 minutes) add salt, water, and maple syrup
4. turn off heat and mix in mustard and vinegar
5. allow to cool for about 5 minutes, and puree until smooth (add more water if too thick to blend)

Arrange steamed vegetables on top of the greens (in circles, alternating colors, etc) and drizzle with the warm dressing.

Based off recipe from VEGANMOICON by Isa Chandra Moskowitz and Terry Hope Romero