Harvest Medley Salad with Warm Maple-Fig Vinaigrette

1. Prepare the Beets

Start by preheating your oven to 400°F (200°C). Scrub the beets thoroughly to remove any dirt, then wrap each one in aluminum foil. Place the wrapped beets on a baking sheet and roast them in the oven for 75 to 80 minutes. You’ll know they’re done when a knife slides in easily. Once roasted, let the beets cool enough to handle, then refrigerate them for a bit to make slicing easier later on.

2. Prepare the Sweet Potatoes and Purple Potatoes

While the beets are roasting, peel and slice the sweet potatoes and purple potatoes into uniform pieces. Bring a large pan of salted water to a boil, then add the potato slices. Reduce the heat and let them simmer for about 8 to 10 minutes until they are just tender. Drain the potatoes in a colander and let them cool. Once cooled, toss them with a little olive or grapeseed oil and refrigerate until you’re ready to assemble the salad.

3. Prepare the Dressing

In a small saucepan, heat the olive oil over medium heat. Add the chopped garlic and shallots and sauté until they are fragrant and translucent, about 2 to 3 minutes. Stir in the chopped dried mission figs and pour in the white cooking wine. Let this mixture simmer for a few minutes until the figs have softened. Add the salt, water, and maple syrup, bringing the mixture back to a simmer. Allow it to cook for a few more minutes, then stir in the Dijon mustard and white balsamic vinegar. Transfer the mixture to a blender and blend until smooth. The dressing should be thick and well combined.

4. To Serve

Arrange the field greens in a large bowl. Gently mix in a bit of the warm maple-fig vinaigrette to coat the greens lightly. On each plate, arrange some of the sliced roasted beets, sweet potatoes, and purple potatoes. Drizzle a little more of the dressing over the vegetables, then place a generous handful of the dressed field greens on top. Serve immediately while the dressing is still warm for the best flavor experience.