Root Vegetable and Brussels Sprout Salad

This colorful and seasonal salad brings together the best flavors of late fall.

Recipe and photograph by Lauren McElwain

1 sweet potato, peeled and chopped
3 tablespoons butter, melted
Juice of 1 lemon
1 tablespoon fresh rosemary, chopped, plus extra for topping
1 large beet, peeled and chopped
2 cups Brussels sprouts, washed and halved
½ cup Craisins
½ cup halved pecans
1-2 tablespoons minced red onion
½ cup The Filigree Fig Signature Vinaigrette (recipe below)
1 container feta cheese

Heat oven to 400°F. In a bowl, toss (to coat) the chopped sweet potato with half of the melted butter, half of the lemon juice and half of the chopped fresh rosemary. Spread sweet potato in an even layer on one side of a large roasting pan. In the same bowl, combine the beets with the rest of the butter, lemon juice and rosemary. (These steps are done separately so that the beet does not turn the sweet potato red.) Spread the beets evenly on the other side of the roasting pan.

Bake in the oven for 30 minutes, tossing once or twice with a spatula.

Meanwhile, bring about 5 cups of salted water to a boil. Add the Brussels sprouts, and blanch for about for 8 minutes. Transfer directly from the pot into a bowl of ice water to maintain the beautiful green color. After 2-3 minutes in the ice water, pour into a strainer and pat dry with a paper towel, shaking a bit to remove excess water from the sprouts.

In a decorative bowl, combine beets, sweet potatoes, Brussels sprouts, Craisins, pecans and red onion. Pour in about ½ cup vinaigrette and toss to coat. Top with feta cheese and more fresh rosemary. Serve warm.

The Filigree Fig Signature Vinaigrette

1 cup olive oil
2 tablespoons white balsamic vinegar
Juice of half a lemon
2 cloves garlic, minced
1 tablespoon honey

Blend all ingredients in a measuring cup or dressing bottle, and shake or stir well. This vinaigrette tastes best when made at least two hours in advance.

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