Creamy Roasted Root Salad Food

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.

ROASTED ROOTS AND RADIATORE PASTA SALAD

Steps:

• For the roasted root vegetables: Preheat the oven to 375 degrees F. Place a large roasting tray in the oven to heat up. Place the prepared root vegetables in a large mixing bowl, and add olive oil, thyme, garlic, salt and pepper. Toss to mix everything together and coat the vegetables evenly. Remove the hot tray from the oven (this will ensure the vegetables don't stick to the pan and get a nice initial sear on the bottoms) and pour the vegetables onto the tray. Spread the vegetables out evenly and roast until the vegetables are tender and nicely caramelized on the outside, 35 to 45 minutes. Allow the vegetables to cool slightly before mixing with the pasta.
• For the vinaigrette: Combine the vinegar, honey, mustard and garlic together in a small bowl. While whisking slowly, add the olive oil so it emulsifies. Fold in the parsley, scallions and thyme and season with salt and pepper.
• For assembly: Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. Drain and toss together with the warm roasted root vegetables. Add the vinaigrette and mix together well. Top with the crumbled goat cheese, some extra chopped Italian parsley and serve.

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.