Recipe of the Week: Roasted Root Salad

r2-044270Final sharpThis delicious and healthful recipe will give you a new way to eat your vegetables, from Southwest Comfort Food by Marilyn Noble. Roasting root vegetables like beets and parsnips brings out their natural sweetness. If you prefer, use toasted walnuts, hazelnuts, or pecans in place of the piñons.

Roasted Root Salad

Serves 6

3 parsnips
3 carrots
3 red beets
1 red onion
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup piñon nuts
6 cups mixed salad greens
1 cup Roasted Garlic Vinaigrette (recipe follows)
Cracked black pepper

Preheat oven to 400 degrees F. Trim, scrub, and peel the parsnips, carrots, and beets and peel the onion. Cut all the vegetables into large chunks or wedges. Place in a large roasting pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast in oven for about 1 1/2 hours or until vegetables are soft, stirring occasionally. Remove from oven and cool to room temperature.

Place piñon nuts on a baking sheet and roast for ten minutes or until golden brown, stirring frequently to prevent burning. Remove from oven and cool to room temperature.

To assemble salad, place one cup of greens on each plate, then top with vegetable mixture. Sprinkle each plate with toasted piñons and drizzle with dressing. Sprinkle with cracked black pepper. Pass extra dressing at the table.

Roasted Garlic Vinaigrette

Makes 2 cups

3 bulbs roasted garlic
1/2 cup fresh parsley
1/3 cup balsamic vinegar
1 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Squeeze the cloves from the garlic bulbs. Add garlic, parsley, and vinegar to the bowl of a food processor. Pulse until well-blended. With the processor running, slowly drizzle in the olive oil. When blended, remove from processor and season with salt and pepper.

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