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 WITH MARCONA ALMONDS
Put fall vegetables to flavorful use in this easy-to-make recipe from chef Laurent Tourondel's "Fresh from the Market" cookbook. Also Try:Roasted Lamb Shoulder Stuffed with Merguez and Swiss Chard
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Place both squashes, celery root, yam, beet, turnip, parsnip, and shallots in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to combine.
- Evenly spread vegetables in a roasting pan or large rimmed baking sheet. Transfer to oven and roast until squash and parsnips are tender, about 30 minutes. Remove squash, celery root, yam, and parsnip from roasting pan and set aside on a platter; cover with parchment-paper-lined aluminum foil. Continue roasting beet and turnip 20 minutes more; transfer to platter and cover with foil.
- Place almonds on a baking sheet and toast until golden brown, about 5 minutes. Remove from oven and let cool slightly. Coarsely chop and transfer to a medium bowl with vinegar and brown butter; stir to combine.
- Uncover vegetables and drizzle with almond mixture. Garnish with reserved beet leaves and lemon zest.
THYME-ROASTED MARCONA ALMONDS
Provided by Ina Garten
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Place the almonds, olive oil, thyme and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from underbaked to burnt very quickly.
- Sprinkle with fleur de sel, toss and set aside to cool. Serve warm or at room temperature. (Store the cooled nuts in a sealed container at room temperature for a week or two.)
ROASTED BEET SALAD WITH PEARS AND MARCONA ALMONDS
Steps:
- Preheat the oven to 375 degrees F.
- Place the beets on a sheet tray and roast until fork tender, about an hour. Remove and let cool.
- Using a paring knife, peel the beets. Grate the beets and the pears on the largest holes of a box grater. Toss them with the balsamic, olive oil and salt.
- Divide the arugula between 4 salad plates, spoon some of the beet-pear mixture onto the arugula and top with the chopped almonds and chives. Serve immediately.
THYME-ROASTED MARCONA ALMONDS
Steps:
- Preheat the oven to 350 degrees.
- Place the almonds, olive oil, thyme, and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from under baked to burnt very quickly. Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.
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
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