Oven-roasting root vegetables is a delicious way to get the most out of these earthy treats, bringing out their subtle sweetness. Serving them over endive with a homemade vinaigrette is just a bonus! —Peter Halferty, Corpus Christi, Texas
My Underground Vegetable Salad
Ingredients
- 1 pound medium fresh mushrooms, halved
- 8 small carrots, peeled and halved lengthwise
- 2 cups cubed peeled celery root (about 1/2 pound)
- 2 cups cubed peeled rutabaga (about 1 medium)
- 2 cups cubed peeled sweet potatoes (about 1 medium)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 2 cups cherry tomatoes, halved
- 8 cups torn curly endive
- vinaigrette:
- 3 tablespoons apple cider or juice
- 2 tablespoons lemon juice
- 2 tablespoons cider vinegar
- 1 teaspoon stone-ground mustard
- 1 teaspoon grated lemon zest
- 1/2 teaspoon fennel seed, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
Directions
- Preheat oven to 400°. In a large bowl, combine the first five ingredients. Add oil and salt; toss to coat. Transfer to a greased shallow roasting pan. Roast 30-35 minutes or until vegetables are tender, stirring occasionally. Add tomatoes; bake 10 minutes longer.
- Place endive in a large bowl. In a small bowl, whisk the first eight vinaigrette ingredients. Gradually whisk in oil until blended. Pour over endive; toss to coat. Divide endive among eight plates; top with roasted vegetables.
Loading Popular in the Community
Loading Reviews
