ROASTED AUTUMN HARVEST SALAD
Make this roasted autumn harvest salad for a delicious and healthy side dish. The recipe is featured in "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook."
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
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.
ROASTED AUTUMN HARVEST SALAD
A bevy of roasted autumn vegetables takes this harvest salad to the next level. Parsnips and beets bring a deliciously earthy flavor.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 13
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.
OVEN-ROASTED AUTUMN VEGETABLES
The fragrance of this recipe cooking will be all the notice you'll have to give that "Supper's ready!" Hungry eaters will magically appear, asking to help set the table. The recipe is written for ONE serving, adjust to fit the number of eaters you're serving.
Provided by Debber
Categories Potato
Time 40m
Yield 1 large serving, 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- In a roasting pan, toss vegetables with oil and vinegar. Sprinkle on the salt.
- Roast for 30-35 minutes (lightly browned, tender), stirring once or twice.
- Sprinkle with extra balsamic vinegar.
- Serve warm or at room temperature.
- ADJUST ingredients for additional servings--you won't need quite as much oil and vinegar (you don't want the vegs swimming in oil and vinegar).
- VARIATION: Try sweet potatoes, squash, fennel, or pumpkin.
Nutrition Facts : Calories 515.3, Fat 10.1, SaturatedFat 1.1, Sodium 267.3, Carbohydrate 98.1, Fiber 12.4, Sugar 15.6, Protein 12.8
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