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© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com

Baked figs, beets and sweet potatoes

November 5, 2014

Portions: 4

 

Ingredients:

1T extra virgin olive oil

4 cloves garlic, with skin on

Sea salt and fresh ground black pepper

4 small whole red beets, scrubbed well

1 medium sweet potatoes,scubbed

8 whole mission figs

12 whole cremini mushrooms

1T fig balsamic vinegar (or balsamic binegar)

 

Directions:

 

  • Place all of the fruits and vegetables in a deep baking dish, big enough to hold all of the items in a single layer.

  • Sprinkle with olive oil, salt and pepper

  • Cover with foil and bake at 375 degrees for 40 minutes or until beets can be pierced with a knife

  • Roast the sweet potato separately on the rack in the oven, bake until done

  • When the vegetables are done, remove the foil and set aside.

  • Cut the sweet potato into rounds and add to the figs and beets.

  • Sprinkle the vinegar over and toss to moisten and combine.

 

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