Among the wonderful things that fall means, seasonal, hearty foods like roasted vegetables. Vegetables like parsnips, carrots and turnips are savory to begin with, but roasting them brings a certain natural sweetness that comes because the sugars in the vegetables become caramelized. Jan Miller, who's the editor of the new Better Homes & Gardens Classic Cookbook says there's a great way to take advantage of that sweetness, by putting those vegetables in a salad. Jan told Tonia's Kitchen to roast parsnips, carrots and turnips at 375-degrees, with olive oil, white wine and thyme. Then toss with a honey mustard vinaigrette. It's a perfect salad for a crisp fall day.
Roasted Root Vegetable and Wilted Romaine Salad
PREP: 30
MINUTES
BAKE: 30
MINUTES AT 375°F/30 MINUTES AT 425°F
MAKES: 12
si de-dish SERVINGS
2 medium fresh beets
(about 12 ounces)
7 tablespoons olive oil
Salt and black pepper
1¾ pounds fresh carrots,
turnips, and/or parsnips
4 medium shallots, peeled
and quartered
2 tablespoons white wine
vinegar
1 tablespoon snipped
fresh thyme
1 teaspoon Dijon-style
mustard
1 teaspoon honey
1 clove garlic, minced
8 cups torn romaine
lettuce
½ cup chopped pecans,
toasted
¼ cup chopped fresh
Italian parsley
1 Preheat
the oven to 375°F. Wash and peel the beets; cut into 1-inch pieces. Place in a
2-quart baking dish. Toss with 1 tablespoon of the olive oil, and salt and
pepper to taste. Cover dish tightly with foil and bake for 30 minutes.
2 Meanwhile,
peel the carrots, turnips, and/or parsnips. Cut carrots and turnips into
irregularshape 1-inch pieces. Cut parsnips into irregular 3/4-inch pieces.
Place the root vegetables in a 15×10×1-inch baking pan. Add shallots. Toss with
1 tablespoon of the olive oil. Sprinkle with some additional salt and pepper.
3 Remove
foil from dish with beets; stir beets gently. Increase oven temperature to
425°F. Return beets to oven and place pan with shallot mixture alongside beets.
Roast both pans, uncovered, for 30 to 40 minutes or until tender.
4 Meanwhile,
for dressing, in a screw-top jar combine the remaining 5 tablespoons olive oil,
the white wine vinegar, thyme, Dijon-style mustard, honey, garlic, and
additional salt and pepper to taste; cover and shake well.
5 To
serve, in a large bowl toss the romaine with the dressing to coat. Place on a
platter. Top with the hot roasted vegetables. Sprinkle with pecans and parsley.
Serve immediately.
MAKE-AHEAD directions: Prepare
dressing; chill for up to 3 days. To serve, bring dressing to room temperature;
shake well before using.
PER cup: 158
cal., 13 g total fat (2 g sat. fat), 0 mg chol., 167 mg sodium, 11 g carb., 4 g
fiber, 2 g pro. EXCHANGE S: 2
Vegetable, 2 Fat
Excerpted from BETTER HOMES AND GARDENS NEW COOK BOOK 16TH EDITION © 2014 by Better Homes and Gardens. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
