Celebratory Sideshow

Stuffing, candied yams, green bean casserole…they’re all good—and heavy. This year, lighten your holiday load with these delicious vegan dishes from New York City’s Candle 79 restaurant.

• BEETROOT, FENNEL, AND FIG SALAD WITH CRANBERRY-SAGE DRESSING

  SERVES 6
  PREP TIME: 10 MINUTES
  TOTAL TIME: 1HOUR, 30 MINUTES

  FOR THE DRESSING

   4 tablespoons extra-virgin olive oil
  1⁄2 cup finely chopped shallots
  1 cup fresh or frozen cranberries (thawed) 
  1⁄4 cup balsamic vinegar
  1 teaspoon chopped fresh rosemary leaves 
  1⁄2 teaspoon chopped fresh sage
  1⁄3 cup water
  1 tablespoon pure maple syrup
  1⁄2 teaspoon sea salt

   FOR THE SALAD

  1 pound beetroot
  1 fennel bulb, trimmed and halved
  2 teaspoons extra-virgin olive oil
  Sea salt and freshly ground black pepper
  1⁄2 cup raw pecans
  225 grams baby arugula
  6 fresh figs, cut into wedges
  
  1. Heat 2 tablespoons oil in a large sauté pan over medium. Add shallots and sauté for about 5 minutes or until softened. Add cranberries and cook, stirring occasionally, for about 5 minutes or until softened. Set aside to cool, then transfer to a blender. Add vinegar, herbs, water, maple syrup, salt, and remaining oil and process mixture until smooth.

  2. Pre-heat oven to 175°C. Wrap beetroot in a single sheet of aluminum foil and place on a baking sheet. Place fennel on a separate baking sheet, cut side up; drizzle with oil and season with salt and pepper. Roast until fork-tender, about 30 minutes for the fennel and 50 to 60 minutes for the beets. When cool enough to handle, peel and thinly slice beets; thinly slice fennel.
  3. Meanwhile, spread pecans on a baking sheet and toast for 5 to 8 minutes. 
  4. In a large bowl, gently toss together arugula, beets, fennel, pecans, and figs. Divide among six salad plates and drizzle with dressing (you’ll have a few tablespoons left over).                

  *For the full article please refer to Shape December 2011 Issue