Roasted Root Vegetable Salad
Yum! Just looking at that bowl fills me with happiness. This was part of the dinner that I cooked for my family the day after the day after Christmas, when we were ready for a little more veg. The inspiration for this salad was simply leftovers—we'd had roasted root veggies for dinner the night before and there were leftover beets, carrots and parsnips to be used. And so I got to work. I paired this with Skillet Cornbread and some chicken sausage with broccoli rabe and if I do say so, it was a very satisfying meal. You can obviously have this salad all on its own for a light dinner, or pair it with a meat/tofu/tempeh main if you prefer. You can also leave out the feta (maybe add in some nuts?) to make it vegan. In fact, if you think of this method as inspiration, you can really take this dish in any direction you like.

Serves 6-8 (depending on serving sizes and how much you like salad)

5-6 small to medium beets
6 carrots
6 parsnips
olive oil
salt and pepper
8 oz crumbed feta cheese
5-6 oz bag (or loose if you can find it) baby spinach
5-6 oz bag (or loose if you can find it) arugula
Warm Cider Vinaigrette


 

1. Preheat your oven to 400 F. Peel, clean and chop the beets (do wear an apron!), carrots, and parsnips into equally sized pieces (mine where a bout a half inch thick). Place them on a rimmed baking sheet (or two if you need more space) and toss with olive oil, salt and pepper until evenly coated. Roast for 15-30 minutes, stirring halfway through, until the veg are done to your liking. Remove from the oven and let cool for 5-10 minutes. It's okay if they are somewhat warm when you mix them into the salad.
2. Make the dressing.
3. Place the greens in a large bowl and top with the roasted vegetables and the cheese. Add more salt and pepper, and mix gently, but thoroughly, with the dressing. Serve immediately.

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