Green salad with roasted apple, beet and carrots with sherry thyme vinaigrette

By Krystal Ford
January 12, 2011
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Author Notes:

I love roasted vegetables, I especially love them on top of my salad. I thought the apple, beet and carrot mixture would be a nice combination of savory and sweet.

Krystal Ford

Serves: 4-6

  • 2 apples, cubed 1/2 inch
  • 1 medium size beet, 1/4 inch dice
  • 2 medium carrots, 1/4 inch dice
  • 1 small red onion
  • 1 tablespoon olive oil
  • kosher salt, to taste
  • black pepper to taste
  • 1/4 cup sherry wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon dried thyme
  • 4 cups mesculn salad
  • goat cheese (optional)
  1. Pre-heat oven to 375F. Dice carrots and beets. Slice onions into thin rings and cut in half. Chop apples. Place on sheet pan or roast pan. Mix with a tablespoon of olive oil and sprinkle with salt.
  2. Roast vegetables and apple mixture for 30 minutes, turning every 10 minutes.
  3. Whisk together olive oil, sherry vinegar, thyme, salt and pepper to taste.
  4. After removing vegetables from oven, toss with half the vinaigrette while still warm.
  5. Place salad greens on bottom of serving dish and spoon vegetable mixture on top. Sprinkle with crumbled goat cheese if desired, and serve with extra vinaigrette.

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