ROASTED ROOT VEGETABLE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside.
- In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.
- In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.
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- Preheat the oven to 400°. Tightly wrap the beets in a double layer of aluminum foil and roast them on the bottom shelf of the oven for 1 1/2 hours, or until they are tender when pierced with the tip of a knife. When the beets are cool enough to handle, peel and cut them into 1-inch pieces.
- Meanwhile, divide the carrots, parsnips and turnips between 2 large rimmed baking sheets. Toss the vegetables in each pan with 1 tablespoon of the vegetable oil. Arrange the onion wedges on the baking sheets, keeping them intact. Brush the onion wedges all over with the remaining 1 tablespoon of vegetable oil. Generously season the vegetables with salt and pepper. Roast the vegetables for 40 minutes. Brush the vegetables with the warm honey and sprinkle with the sage. Continue to roast the vegetables for 25 minutes longer, or until they are tender and glazed. Loosen the vegetables with a spatula and let them cool to room temperature in the pans.
- In a small bowl, mix the goat cheese with the herbs and olive oil and season with salt and pepper.
- In a small bowl, combine the olive oil with the vinegar, garlic and herbs; season with salt and pepper. In a large bowl, toss the arugula with 1 tablespoon of the vinaigrette and arrange on plates. Add the roasted vegetables to the bowl and toss with the remaining vinaigrette. Top the arugula with the vegetables, dot each plate with small spoonfuls of the herbed goat cheese and serve.
ROASTED BEET AND WHEAT BERRY SALAD RECIPE | BON APPéTIT
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- Wrap beets in foil and place on a baking sheet. Roast until tender, about 45 minutes. Unwrap beets and let sit until cool enough to handle, about 10 minutes. Remove skins and cut beets into thin wedges.
- Meanwhile, place wheat berries in a medium saucepan and add water to cover by 3". Bring to a boil. Reduce heat and simmer, uncovered, until wheat berries are tender but still chewy, about 45 minutes. Drain in a fine-mesh sieve and transfer wheat berries to a baking sheet. Spread out in a single layer and let cool.
- Whisk oil, lemon juice, vinegar, and shallot in a small bowl. Season vinaigrette to taste with salt and pepper.
ROASTED ROOT VEGETABLE SALAD RECIPE | MYRECIPES
2010-11-16 Preheat oven to 400°. Peel sweet potatoes, and cut into 3/4-inch cubes. Peel parsnips, and cut into 1/2-inch slices. Peel beets, and cut into 1/2 …
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- Preheat oven to 400°. Peel sweet potatoes, and cut into 3/4-inch cubes. Peel parsnips, and cut into 1/2-inch slices. Peel beets, and cut into 1/2-inch-thick wedges.
- Toss sweet potatoes and parsnips with 2 Tbsp. olive oil in a large bowl; place in a single layer in a lightly greased 15- x 10-inch jelly-roll pan. Sprinkle with 1 1/4 tsp. salt and 1/2 tsp. pepper.
- Toss beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on a separate aluminum foil-lined 15- x 10-inch jelly-roll pan. Sprinkle with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
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- In a large saucepan, heat 2 tablespoons of the olive oil. Add the wheat berries and cook over moderate heat, stirring, until lightly toasted, 5 minutes. Add the water, cranberries and thyme and bring to a boil. Cover and simmer over moderately low heat, stirring occasionally, until the wheat berries are tender, 50 minutes. Off the heat, add 1 teaspoon of kosher salt and let stand for 5 minutes, then drain well; discard the thyme sprigs.
- Meanwhile, preheat the oven to 375°. In a large bowl, toss the carrots, leek and mushrooms with the remaining 1/4 cup of olive oil and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and bake for 30 to 35 minutes, until tender and browned in spots; transfer to a serving bowl. Stir in the wheat berries and cranberries. Fold in the cheese and season with kosher salt and pepper. Drizzle with oil, sprinkle with sea salt and serve.
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- While wheat berries and veggies are cooking, whisk together vinaigrette ingredients (olive oil, apple cider vinegar, maple syrup, salt, pepper, and cayenne). Set aside.
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- Combine first 5 ingredients in a large bowl; add 2 tablespoons oil, 3/8 teaspoon salt, and 1/4 teaspoon pepper. Toss well to coat; arrange in a single layer on a large jelly-roll pan. Bake at 425° for 40 minutes or until vegetables are browned and tender, stirring every 10 minutes. Remove from oven; cool to room temperature.
- Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, mustard, honey, and garlic in a large bowl, stirring with a whisk. Gradually add the remaining 3 tablespoons oil, stirring constantly with a whisk. Add roasted vegetables; toss to coat. Sprinkle with parsley.
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- Preheat the oven to 400°F and line a large baking sheet with parchment paper. Roast the butternut squash for 30 to 35 minutes. Add the shallots onto the baking sheet with the squash and roast for 20 to 25 minutes. Wrap the sage leaves in foil with a drizzle of olive oil and place on the baking sheet for the last 2 minutes. Unwrap and chop.
- In a large bowl, massage the kale with a bit of the dressing. Add the wheat berries, squash, shallots, sage, walnuts, cranberries, parsley, thyme, ½ teaspoon salt, lots of pepper, and toss. Transfer to a platter, drizzle with more dressing and more freshly ground black pepper. Top with the pecorino cheese and serve.
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- Loosely wrap the beets in foil and place on a baking sheet. Rub the sweet potato with 1 tablespoon of the oil. Coat with the cinnamon and cayenne. Place the sweet potato on the same baking sheet and transfer to the oven. Bake for 45 minutes and remove from the oven. Let the beets cool, then peel and chop them.
- Meanwhile, combine the wheat berries with the water. Bring to a boil over high heat, then lower to a simmer and cook for 45 minutes, until tender.
- Heat the remaining olive oil in a sauté pan over medium heat, and add the beet greens with 1 clove garlic. Cook until tender, about 2-3 minutes. Combine the beets, sweet potato, wheat berries, greens, and sunflower seeds in a bowl. Combine the syrup, vinegar, mustard, remaining garlic, salt, and pepper in a jar. Shake to combine. Pour the dressing over the salad and toss to combine. Serve immediately.
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- There's a lot of dressing here, but wheat berries really soak up the orangey goodness! In a jar or small bowl add the orange zest and juice, olive oil, mustard, syrup and salt. Shake or whisk ingredients until emulsified. Set aside.
- *Be sure to leave the beets out of the salad before tossing otherwise they turn everything pink! Lovely, yes, but for a more composed salad, layer them in. To the large mixing bowl with the cooled wheat berries, add the chopped greens, walnuts, olives and goat cheese (if the goat cheese is really soft as some are, hold it out and add it to the top of the salad after the salad is transferred to a serving dish - otherwise it tends to coat the veggies). If using Feta, it can be tossed right in. Hold out a few Tbs of dressing then pour the remaining dressing over the ingredients and toss.
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