Creamy Roasted Root Salad Recipes

ROASTED ROOT VEGETABLE SALAD

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside.
• In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.
• In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.

CELERY ROOT SALAD

Steps:

• Fill a bowl with ice water; add half of the lemon juice and 1 tablespoon salt. Peel the celery root with a paring knife. Rinse, then cut into matchsticks. Add to the lemon water and let soak 15 minutes. Drain and pat dry.
• Whisk the remaining lemon juice, the mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl; gradually whisk in the olive oil, then the cream. Add the celery root and toss; cover and refrigerate until ready to serve.
• Arrange the frisee and radicchio on a platter. Top with the celery root mixture.

ROASTED ROOT VEGETABLE SALAD

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray second 15x10x1-inch pan with cooking spray.
• In large bowl, toss beets with 1 tablespoon of the oil. Arrange beets in single layer in foil-lined pan. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
• In same bowl, toss sweet potatoes and parsnips with remaining 2 tablespoons oil. Arrange potatoes and parsnips in single layer in second pan. Sprinkle with remaining 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
• Roast 40 to 45 minutes or just until vegetables are tender. Cool completely, about 20 minutes.
• In small bowl, mix dressing, parsley, horseradish and mustard with whisk. In large bowl, gently toss roasted vegetables with desired amount of dressing. Serve at room temperature or chilled over arugula with any remaining dressing.

CREAMY ROASTED-ROOT SALAD

Steps:

• Pre-heat oven to 400°F.
• Scrub all vegetables. Leaving skins on, cut root vegetables into large chunks of similar size, roughly the size of strawberries, smaller is okay for the parsnips. Keep potatoes, parsnips, and beets in separate bowls. The vegetables aren't combined until after they've been roasted.
• Coarsely chop garlic, set aside.
• Coarsely chop red onion, set aside.
• Using a mortar and pestle, gently grind dried oregano.
• Distribute garlic, onions, and oregano evenly among the chopped veggies. Drizzle 3 T of olive oil over potatoes, 2 T over beets, and one T over parsnips. Pour 3 tsp of balsamic vinegar over potatoes, 2 tsp over beets, and 1 tsp over parsnips. Season with sea salt and freshly ground pepper to taste.
• Toss each bowl separately and transfer veggies into roasting pans or dishes. The beets and parsnips can share a dish as long as they don't mingle too much. (I throw the potatoes into a 8in X 8in baking dish and then the beets and parsnips share a 3-qt baking dish, 3 dishes would work just as well.) All this separation keeps the flavors from influencing each other while roasting and yields a much better combination of distinct flavors in the final dish.
• Roast veggies in an oven pre-heated to 400°F for about 55-65 minutes, turning veggies once at the half hour.
• Combine veggies in a large pyrex or stoneware mixing bowl and toss. Set aside to cool slightly.
• In a small mixing bowl combine greek yogurt, mustard, parsley and cilantro. Season with a pinch of sea salt.
• Pour dressing over vegetables and toss once more to coat entire salad evenly.
• Serve warm or chill in salad in the fridge for a few hours and serve cool.

ROASTED ROOT AND BABY GREEN SALAD

Steps:

• Arrange the vegetables to circle the centers of 4 chilled plates. Drizzle the beet syrup to the inside of the vegetables. Whisk the oil and the vinegar in a medium mixing bowl. Season to taste with salt and pepper. Toss in the mixed salad greens. Divide the salad to the center of the 4 plates.

SALAD WITH ROASTED ROOT VEGETABLE VINAIGRETTE

Steps:

• For the vinaigrette: Place the oil, apple juice concentrate, vinegar, maple syrup, salt, pepper, carrot, parsnip and shallot in a blender or food processor. Blend until smooth.
• For the salad: Place the lettuce, radicchio and endive in a salad bowl. Add the vinaigrette and toss until coated.

ROASTED ROOT AND BABY GREEN SALAD

Steps:

• Arrange the vegetables to circle the centers of 4 chilled plates. Drizzle the beet syrup to the inside of the vegetables. Whisk the oil and vinegar in a medium mixing bowl. Season to taste with salt and pepper. Toss in the mixed salad greens. Divide the salad in the center of the 4 plates.

CREAMY ROASTED VEGETABLE PASTA SALAD

Steps:

• Preheat the oven broiler.
• In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
• Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
• Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
• In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.