January 11, 2015

roasted root vegetable salad

While visiting family over Christmas we went to a small local place to eat, in a neighboring town, called The Black Swan.  I ordered this salad not fully knowing what to expect, but it was amazing.  When I got home I knew I had to recreate it, and here it is... in all it's glory!

Servings 4-6
Total Time 40 minutes

  • 2 red or yellow beets, peeled and 1/2 inch cubed
  • 1 large sweet potato, 1/2 inch cubed
  • 3 parsnips, peeled and 1/2 inch cubed
  • 2 tablespoons olive oil
  • coarse salt and ground pepper 
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 garlic cloves, crushed
  • 1/2 teaspoon course salt
  • 1/2 teaspoon ground black pepper
  • 4 ounces fresh goat or feta cheese, crumbled (1 cup) 
  • 10 ounces salad mix or spinach


Preheat oven to 450 degrees F. 

On a rimmed baking sheet  toss the beets, sweet potato, and parsnips with 2 tablespoons oil and season with salt and pepper.  The beets tend to make everything around them red, so I roast them separate from the others on the baking sheet (no, I wasn't just trying to make it pretty)Roast until tender, 25 to 30 minutes, tossing halfway through. Let cool 5 minutes.

Meanwhile, in a food processor or blender, whisk together the vinegar, oil, garlic, and salt.  Set aside. (PS if you have any leftovers consider yourself lucky... it's delicious on wraps or other salads you will make throughout the week!)

Top greens with roasted vegetables and feta.  Drizzle with balsamic dressing and enjoy!!! 

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