Autumn Root Salad

3 - small beets
3 - small sweet potatoes (1 lb.), peeled
3 - small purple potatoes (1 lb.), peeled
0 - olive or grapeseed oil
6 C field greens
1 T olive oil
2 - cloves garlic, chopped
1/2 C shallots, chopped coarsely
1 C dried mission figs, chopped
1/4 C white cooking wine
1/4 t salt
1/2 C water
1/4 C maple syrup
1 T Dijon mustard
2 t white balsamic vinegar

Preheat the oven to 425º F. Scrub the beets well and wrap in aluminum foil. Roast until tender, about 75 to 80 minutes. Unwrap the beets, let cool, then refrigerate. Slice into 1/2 inch thick slices.

Slice the yams and potatoes widthwise at an angle into 1/2 inch thick pieces. Place in a large frying pan and cover with cold water and a sprinkle of salt. Cover the pan and bring to a boil, then simmer until the yams and potatoes are tender but still firm, 8 to 10 minutes. Drain them in a large colander and spread out to cool. Sprinkle with a little grapeseed or olive oil then refrigerate.

Preheat a small saucepan over medium-low heat. Saute the garlic and shallots 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. Transfer to a blender and puree until smooth. Add water if is too thick to puree.

In a large bowl, use tongs to mix the greens with about half of the dressing. On each plate, make a circle with slices of the vegetables. Drizzle the reserved dressing over the vegetables and serve.

From Veganomicon