Baked figs, beets and sweet potatoes
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)
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.