Roasted Root Vegetable And Wheat Berry Salad Recipes

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ROASTED ROOT VEGETABLE SALAD



Roasted Root Vegetable Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

18 red pearl onions, peeled
2 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
2 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces
2 tablespoons extra-virgin olive oil
3/4 teaspoon herbes de Provence
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 5-ounce bag baby arugula
1 ripe pear, halved, cored, cut into thin wedges
Apple Cider Vinaigrette, recipe follows
1/2 cup chopped walnuts, toasted
3 tablespoons apple cider vinegar
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

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.

GREEN WHEAT AND ROASTED VEGETABLES WITH HERB SALAD



Green Wheat and Roasted Vegetables with Herb Salad image

Provided by Elaine Louie

Categories     dinner, weekday, salads and dressings

Time 45m

Yield 4 servings

Number Of Ingredients 23

1/4 cup extra virgin olive oil
1 cup mixed diced 1/3 inch carrot, onion and celery
1 bay leaf
3 cups green wheat (labeled as frik see note)
5 1/2 cups vegetable broth or water
Salt
freshly ground black pepper
4 cups spinach leaves
1 bunch asparagus, trimmed of coarse bottom ends
1 cup baby turnips, halved
1 cup peeled cippoline onions or spring onions, halved if larger than a quarter
1 cup baby carrots, trimmed
1 cup fennel bulb, thinly sliced with core still attached
1 cup yellow or green wax beans, trimmed
1 cup morel or shiitake mushrooms, cleaned and trimmed of stems
1 bunch spring garlic or 1/4 cup small (or halved if large) garlic cloves
5 sprigs fresh thyme
Extra virgin olive oil
1/4 cup parsley leaves
1/4 cup basil leaves
1/4 cup whole mint leaves
Juice and finely grated zest of 1 lemon
1/4 cup calamata or other briny black olives, halved lengthwise

Steps:

  • For the green wheat: Place a medium saucepan over medium heat, and add olive oil, diced vegetables and bay leaf. Stir, cover and cook, stirring occasionally, until tender, about 5 minutes. Add green wheat and cook uncovered, stirring, until lightly browned, 3 to 5 minutes. Add broth or water, and season to taste with salt and pepper. Cover and reduce heat to low. Simmer, stirring every five minutes, for 30 minutes. Meanwhile, prepare roasted vegetables and herb salad.
  • For roasted vegetables: Preheat oven to 400 degrees. Spread vegetables, mushrooms, garlic and thyme in a roasting pan. Lightly coat with olive oil and season liberally with salt and pepper. Roast until just tender (be careful not to overcook), about 20 minutes.
  • For the herb salad: In a medium bowl, combine parsley, basil, mint, lemon juice, lemon zest and olives. Add olive oil to taste, and season with salt and pepper.
  • To serve: When frik is cooked, mix in the spinach just before serving, and adjust salt and pepper to taste. Place a serving of green wheat in center of each of four plates, and arrange roasted vegetables on top as desired. Garnish each plate with herb salad, and serve immediately.

ROASTED ROOT VEGETABLE SALAD



Roasted Root Vegetable Salad image

Fall is a season brimming with comfy, cozy flavors that everyone looks forward to - and it doesn't get more flavorful than this roasted root vegetable salad. Made with beets, potatoes, parsnips, and a whole lot of other favorites, this salad has delicious packed into every healthy bite. The roasting gives this root vegetable salad that cozy feeling of the season, and can easily steal the spotlight from any main dish. So skip the humdrum side salads...this is the real deal with roots.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h35m

Yield 6

Number Of Ingredients 11

6 medium beets (about 1 1/2 lb), peeled, cut into 1/2-inch wedges
3 tablespoons olive oil
1 3/4 teaspoons salt
1 teaspoon pepper
2 large sweet potatoes (about 1 1/2 lb), peeled, cut into 3/4-inch cubes
4 large parsnips (about 1 lb), peeled, cut into 1/2-inch slices
1/2 cup olive oil-and-vinegar dressing
1 tablespoon chopped fresh parsley
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
Fresh arugula

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.

Nutrition Facts : Calories 310, Carbohydrate 44 g, Fat 2 1/2, Fiber 9 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1020 mg

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