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.
ROASTED ROOT VEGETABLE SALAD
Fall is a season brimming with comfy, cozy flavors that everyone looks forward to - and it doesn't get more flavorful than this roasted root vegetable salad. Made with beets, potatoes, parsnips, and a whole lot of other favorites, this salad has delicious packed into every healthy bite. The roasting gives this root vegetable salad that cozy feeling of the season, and can easily steal the spotlight from any main dish. So skip the humdrum side salads...this is the real deal with roots.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray second 15x10x1-inch pan with cooking spray.
- In large bowl, toss beets with 1 tablespoon of the oil. Arrange beets in single layer in foil-lined pan. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
- In same bowl, toss sweet potatoes and parsnips with remaining 2 tablespoons oil. Arrange potatoes and parsnips in single layer in second pan. Sprinkle with remaining 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
- Roast 40 to 45 minutes or just until vegetables are tender. Cool completely, about 20 minutes.
- In small bowl, mix dressing, parsley, horseradish and mustard with whisk. In large bowl, gently toss roasted vegetables with desired amount of dressing. Serve at room temperature or chilled over arugula with any remaining dressing.
Nutrition Facts : Calories 310, Carbohydrate 44 g, Fat 2 1/2, Fiber 9 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1020 mg
ROASTED ROOT AND BABY GREEN SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Arrange the vegetables to circle the centers of 4 chilled plates. Drizzle the beet syrup to the inside of the vegetables. Whisk the oil and vinegar in a medium mixing bowl. Season to taste with salt and pepper. Toss in the mixed salad greens. Divide the salad in the center of the 4 plates.
BABY GREENS SALAD WITH HAM QUICHE CROUTONS AND MAPLE-CIDER VINAIGRETTE
Steps:
- For the ham quiche croutons: Preheat the oven to 350 degrees F.
- Spray two 12-cup mini-muffin tins liberally with nonstick spray. Whisk the eggs in a bowl until pale, add the milk, thyme, green onion, salt and pepper and whisk until combined. Fold in the goat cheese.
- Fit 1 piece of ham in each muffin tin to make a little cup. (It will come up over the top and doesn¿t need to be flush against the bottom.) Fill each ham cup with some egg mixture. (Don¿t worry if it spills around the ham and into the bottom of the tin.) Bake until the eggs are just set and the tops begin to brown, about 15 minutes. Let cool for about 10 minutes.
- For the baby greens salad: Whisk together the vinegar, maple syrup, mustard and some salt and pepper in a bowl. Slowly whisk in the oil until emulsified.
- Combine the greens, radishes and tomatoes in a bowl. Add some of the vinaigrette and toss to coat. Divide among 6 to 8 plates. Top each salad with 3 to 4 quiche croutons, drizzle with a bit more dressing and serve.
ROASTED-VEGETABLE SALAD WITH GARLIC DRESSING
Roasting intensifies the flavors and colors of this composed salad, made with fingerling potatoes, delicata squash, baby beets, brussels sprouts, carrots, leeks, and celery root. A warm garlic dressing complements the smokiness of these vegetables, which are arranged over a bed of dark greens, such as kale.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Put squash, potatoes, carrots, brussels sprouts, celery root, and beets into a large bowl. Drizzle with 3 tablespoons oil, and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper; toss. Arrange vegetables in a single layer on 2 rimmed baking sheets (do not crowd). Roast 15 minutes.
- Toss leeks with remaining tablespoon oil. Add to roasting vegetables; continue to roast, tossing halfway through, until golden brown and tender, about 35 minutes more. Transfer sheets to wire racks; let cool slightly.
- Place greens on a platter; top with vegetables. Drizzle with warm dressing. Season with salt and pepper.
More about "roasted root and baby green salad recipes"
ROASTED ROOT VEGETABLE SALAD RECIPE | MYRECIPES
Web Nov 16, 2010 Directions Step 1 Preheat oven to 400°. Peel sweet potatoes, and cut into 3/4-inch cubes. Peel parsnips, and cut into 1/2 …
From myrecipes.com
5/5 (4)Total Time 1 hr 30 minsServings 6
From myrecipes.com
5/5 (4)Total Time 1 hr 30 minsServings 6
- 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.
ROASTED VEGETABLE SALAD WITH CHIMICHURRI - FAMILYSTYLE …
Web Dec 2, 2021 Heat oven to 425 degrees. Combine the squash, sweet potato, carrots and yellow potato on a large rimmed baking sheet. Pour the oil over and add 1/2 teaspoon salt. Toss everything together and roast …
From familystylefood.com
From familystylefood.com
ROASTED VEGETABLE SALAD WITH MAGIC GREEN SAUCE
Web Jul 27, 2017 ROASTED VEGETABLES 1 large sweet potato (chopped) 6-7 baby yellow or red potatoes (quartered) 2 whole carrots (halved and chopped) 2 Tbsp melted coconut oil (divided // or sub water) 2 tsp curry …
From minimalistbaker.com
From minimalistbaker.com
ROAST BEEF & ROOT-VEGETABLE SALAD RECIPE - KRISTIN …
Web May 24, 2017 Preheat the oven to 425° and line a large, rimmed baking sheet with parchment paper. In a large bowl, toss the potatoes, parsnips, celery root, beets and garlic cloves with 3 tablespoons of the ...
From foodandwine.com
From foodandwine.com
THE ROASTED ROOT - EAT WELL, EAT OFTEN
Web The Roasted Root - Eat Well, Eat Often Creamy Balsamic Vinaigrette This delicious homemade Creamy Balsamic Vinaigrette with just six ingredients turns any basic salad into a dreamboat. It is the best balsamic …
From theroastedroot.net
From theroastedroot.net
RECIPES: WHOLE FOOD + GLUTEN-FREE - THE ROASTED ROOT
Web Easily find your next recipe with these delicious, whole food and gluten-free recipes including main dishes, beverages, sauces, and more!
From theroastedroot.net
From theroastedroot.net
A REALLY GREAT SUMMER SALAD RECIPE - THE ROASTED ROOT
Web Oct 15, 2022 Recipe Adaptations: Mix up the greens by using spinach, arugula, and/or romain hearts or a combination thereof. Swap the sunflower seeds and pumpkin seeds for roasted walnuts, sliced almonds, and/or …
From theroastedroot.net
From theroastedroot.net
WINTER SALAD - THE CLEVER MEAL
Web Feb 8, 2022 Peel and cut the root vegetables into equal-sized chunks. Spread veggies and chickpeas on two separate roasting pans. Season both with salt and pepper, and drizzle with olive oil. Bake for about 25 …
From theclevermeal.com
From theclevermeal.com
ROASTED ROOT VEGETABLES & BABY GREENS SALAD
Web Sep 28, 2018 Directions. To roast the vegetables, place a large baking sheet in the oven and preheat to 425°F. In a large bowl, toss all the vegetables with a tablespoon or so of …
From eomega.org
Servings 4Total Time 3 minsEstimated Reading Time 1 min
From eomega.org
Servings 4Total Time 3 minsEstimated Reading Time 1 min
ROASTED ROOT AND BABY GREEN SALAD RECIPE | FOOD NETWORK
Web Directions Arrange the vegetables to circle the centers of 4 chilled plates. Drizzle the beet syrup to the inside of the vegetables. Whisk the oil and the vinegar in a medium mixing …
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
ROASTED CHICKEN THIGHS WITH GARLIC PURéE AND SHAVED ZUCCHINI …
Web For the salad: Add the parsley, tarragon, chives, zucchini and Parmesan to a bowl. Season with salt, then toss with the lemon juice. Spread the garlic purée on the bottom of a large …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
WILD RICE, ROASTED GRAPE AND HALLOUMI SALAD - GOOD HOUSEKEEPING
Web May 9, 2023 225 g. brown basmati and wild rice mix. 375 ml. vegetable stock. 250 g. seedless red grapes. 2 tbsp.. balsamic vinegar . 4. thyme springs, leaves picked and …
From goodhousekeeping.com
From goodhousekeeping.com
ROOT VEGETABLE SALAD | VEGETABLES RECIPES - JAMIE OLIVER
Web Place in a big mixing bowl. With a sharp knife, slice the celery heart and leaves, the radicchio, the radishes and the fennel as finely as you can and add to the bowl of root …
From jamieoliver.com
From jamieoliver.com
BLUEBERRY AVOCADO SUNFLOWER SEED CHOPPED SALAD - THE ROASTED …
Web 2 days ago Transfer the chopped spinach to a large serving bowl. You’re going to want an extra large bowl because this makes a lot of salad. Similarly, chop the hearts of romaine …
From theroastedroot.net
From theroastedroot.net
POTATO-CHIP-CRUSTED PORK WITH CARROT-QUINOA SALAD RECIPE - REAL …
Web 1 day ago Reduce heat to medium-low and cover; cook until tender, 15 to 17 minutes. Remove from heat and let stand, covered, until liquid has been absorbed, about 5 …
From realsimple.com
From realsimple.com
ROASTED ROOT AND BABY GREEN SALAD – RECIPES NETWORK
Web Dec 3, 2017 Step 1. Arrange the vegetables to circle the centers of 4 chilled plates. Drizzle the beet syrup to the inside of the vegetables. Whisk the oil and vinegar in a …
From recipenet.org
From recipenet.org
HEALTHY MEAL PLAN - WEEK 37 - THE ROASTED ROOT
Web May 6, 2023 Special Diet: This recipe can be made paleo-friendly by using almond butter instead of peanut butter for the dressing. Prep Ahead: Marinate the salmn up to 24 hours …
From theroastedroot.net
From theroastedroot.net
16 BUDGET-FRIENDLY POTATO RECIPES - REDBOOK
Web May 10, 2023 Green Bean Potato Salad. “This light and fresh potato salad is made with yukon golds, green beans, hard-boiled eggs and herbs and a light mayo, olive oil and …
From redbookmag.com
From redbookmag.com
HONEY-ROASTED ROOT VEGETABLE SALAD RECIPE - MICHAEL ROMANO
Web Nov 22, 2019 Roasted Vegetables. 1 pound medium beets, with 1 inch of the stem attached. 1 pound carrots, peeled and cut into 1 1/2-inch pieces. 1 pound parsnips, …
From foodandwine.com
From foodandwine.com
GREEN SALAD WITH ROASTED VEGETABLES RECIPE ON FOOD52
Web Feb 7, 2011 Directions. Preheat the oven to 425*. Peel the parsnips, carrot, and onion. Cut them in even slices, about 1/8 inch thick. Pour the olive oil onto a large aluminum baking …
From food52.com
From food52.com
ROASTED ROOTS WITH GREEN SALSA RECIPE | BON APPéTIT
Web Feb 8, 2022 Roast until tender and browned, 15–25 minutes. Step 2 Meanwhile, coarsely chop reserved carrot tops (you want about ½ cup) and place in a medium bowl. Add …
From bonappetit.com
From bonappetit.com
WARM KALE SALAD WITH ROASTED ROOT VEGETABLES - RACHEL COOKS
Web Mar 31, 2023 Transfer the roasted root vegetables and kale into a large bowl. Add the cooked quinoa and cubed cheese. Top with the vinaigrette, stirring to combine it with the …
From rachelcooks.com
From rachelcooks.com
You'll also love