This is a classy start to an autumn dinner. You’ll love the combination of earthy beets, rutabaga, and parsnip with the tart sweetness of Maple-Fig Dressing. The field greens add a fresh touch and we like the texture they get as they wilt from the dressing. Use golden beets instead of red so that the color doesn’t dye all the other veggies.
- Yield: 4 Servings
- Total Time: 1 Hour 30 Minutes
- 1 pound rutabaga, peeled and diced into 1-inch chunks
- 1 pound golden beets, peeled and diced into 1-inch chunks
- 1 pound parsnips, peeled and diced into 1-inch chunks
- 2 to 4 tablespoons olive oil
- 1 teaspoon salt
- Freshly ground black pepper
- About 6 cups field greens
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- ½ cup shallot, chopped coarsely
- 1 cup chopped dried Mission figs
- ¼ cup white cooking wine
- ¼ teaspoon salt
- ½ cup water
- ¼ cup pure maple syrup
- 1 tablespoon Dijon mustard
- 2 teaspoons white balsamic vinegar (regular balsamic is okay, too, but try the white stuff you’ll be hooked)
Roast the Veggies
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- In a large bowl, toss the veggies with the oil, salt, and pepper to coat. Transfer to the prepared baking sheets in a single layer.
- Roast for about 40 minutes, tossing every 15 minutes and rotating the pans, until veggies are golden and tender. Prepare the Dressing
- Preheat a small saucepan over medium-low heat. Sauté the garlic and shallot in the oil for about 3 minutes. Add the figs and wine, cover, and bring to a simmer. When the wine has mostly evaporated (about 3 minutes), add the salt, water, and maple syrup. Cover and simmer for another 3 minutes. Turn off the heat and mix in the mustard and vinegar. Let it sit for a few minutes, stirring occasionally, then transfer the dressing to a blender and puree until smooth. You may need to add a few tablespoons of water if it is too thick to puree; it depends on how much of the water evaporated. Serve warm, or refrigerate and reheat when ready to serve. To heat it, gently warm in a saucepan over low heat, adding a few splashes of water if necessary. To Serve
- In a large bowl, use tongs to mix the greens with about half of the dressing. Reserve the rest to dollop on the vegetables after they have been arranged.
- For individual servings, place the roasted veggies on a plate and place the greens on top in the center, leaving the beets, rutabaga, and parsnips peeking out from underneath. Drizzle the reserved dressing over the vegetables.