Roasted Root Vegetable Salad

November 14, 2012
0 Ratings
  • Serves 2
Author Notes

It's the prettiest thing you will ever eat. The beets lend their color to their neighbors. The cleansing vinegar washes over your palate as you savor the chew of the bread and the silkiness of roasted root vegetables. Filling, hearty and packed with vitamins, this dish is a vegetable double rainbow. If you want, add a dollop of goat cheese on top of the salad or a small handful of fresh greens like arugula, watercress or frisee. Please see http://brooklynsalt.blogspot.com/2012/06/week-of-farmers-market-meals.html for the full story behind this dish. —Dorie Colangelo

What You'll Need
  • 2 cups cubed cooked vegetables (roasted beets, potatoes, carrots, and sautéed beet greens/spinach)
  • 1/2 cup stale bread, cubed (or store bought croutons)
  • 6 walnuts, toasted in a pan and chopped
  • 1 scallion, washed and sliced thinly (white and light green parts only)
  • 1 tablespoon chopped parsley
  • 1 tablespoon olive oil
  • 1/4 teaspoon mustard
  • 1 teaspoon white wine vinegar
  • Juice from half a lemon
  • 1/4 teaspoon course salt
  • 5 turns freshly cracked black pepper
  1. In a large mixing bowl toss together olive oil and green onions, salt, pepper and mustard.
  2. Add in all roasted vegetables (if refrigerated, allow them to get to room temperature), stale bread, walnuts and toss again.
  3. Add in vinegar, lemon juice and parsley and toss again.
  4. Let sit for a few minutes to allow bread to soak up dressing, toss again and serve.
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