Shallot Vinaigrette For Roasted Autumn Harvest Salad Recipes

Steps:

• Roast beets: Heat oven to 450 degrees. Place beets on a parchment-lined piece of aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 1/4 hours for larger beets. Let stand until cool enough to handle, then rub off skins with paper towels. Cut beets in half (or into quarters or sixths if large).
• Meanwhile, roast shallots, parsnips, and carrots: Toss shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a parchment-lined rimmed baking sheet and sprinkle with rosemary, tossing to coat. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a bowl.
• Prepare greens: Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel (or damp paper towels). Refrigerate until needed (this will help crisp the leaves).
• Toss vegetables and greens with vinaigrette: Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette (to prevent their color from bleeding). Toss arugula with 2 tablespoons vinaigrette and season lightly with salt and a pinch of pepper.
• Compose salad and serve: Line a serving platter with arugula and arrange vegetables on top. Serve salad immediately.

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

Steps:

• Preheat oven to 400 degrees. Place garlic and shallot on a piece of parchment paper-lined foil, drizzle with oil, and season with salt and pepper. Wrap package to enclose, and roast until garlic and shallot are very soft, about 45 minutes. Set aside to cool. Remove garlic from each clove, and peel shallot.
• In the bowl of a food processor, combine roasted garlic and shallot, balsamic vinegar, mustard, and lemon juice. With machine running, drizzle in oil; process until incorporated. Season with salt and pepper.

Steps:

• Heat oven to 450 degrees.
• Roast the vegetables: Place beets on parchment-lined aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 3/4 hours for larger beets. Let stand until cool enough to handle; rub off skins with latex gloves or paper towels. Cut beets in half or into quarters or sixths if large. Transfer to a large bowl; set aside.
• Toss peeled shallots, parsnips, carrots, and rosemary in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a rimmed baking sheet. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a large bowl; set aside.
• Make the cider vinaigrette: Combine cider, mustard, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl and whisk to combine. Whisking constantly, add olive oil in a slow, steady stream until oil is incorporated and mixture is emulsified.
• Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel or damp paper towels. Refrigerate until needed. This will help crisp the leaves.
• Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette to prevent their color from bleeding. Toss arugula with 2 tablespoons vinaigrette.
• Line a serving platter with arugula and arrange vegetables on top. Serve immediately.

Steps:

• In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
• Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
• Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.

Steps:

• Preheat oven to 400^F.
• In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil.
• Stir to coat evenly.
• Cover and bake until tender and golden, about 40 minutes, stirring now and then.
• Drain shallots and garlic and place in a blender or food processor.
• Reserve oil.
• Puree shallots and garlic and transfer to a heavy medium skillet.
• Add remaining 1/4 cup olive oil, stirring to combine.
• Over medium heat, continue stirring until brown, about 3 minutes.
• Return to processor and add remaining ingredients, including the reserved oil.
• Process until well blended.
• Season to taste.
• Can be made ahead and refrigerated.
• Bring to room temperature before using.

Steps:

• In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.