Loaded Savory Vegetable Crostata Recipe By Tasty Food

HEARTY ROASTED VEGGIE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
• On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
• Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
• Create 3 circular spaces for the beets. Place the 3 beets on the pan.
• Bake for 1 hour until with vegetables begin to crisp and caramelize.
• In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
• Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
• Serve with walnuts and feta.
• Enjoy!

SAVORY CROSTATA

Steps:

• Preheat the oven to 375 degrees F.
• Heat an oven-proof 10-inch nonstick skillet over medium-high heat. Add the olive oil and onions and reduce the heat to medium. Cook, stirring often, until the onions are a dark golden-brown, about 15 minutes. Season with 1/2 teaspoon kosher salt. Stir in the balsamic and sprinkle the oregano over the top. Turn off the heat and spread the onions evenly over the bottom of the pan, using a rubber spatula.
• Place the ricotta in a small bowl. Season with 1/8 teaspoon each kosher salt and black pepper. Dollop the ricotta over the onions in 8 to 10 places. Using a fork, prick the puff pasty a few times evenly. Place the puff pastry over the top of the filling, pressing down gently to make sure the dough is touching the ricotta and onions.
• Bake until the pastry is puffed and golden brown, 35 to 40 minutes. Remove from the oven and cover with a plate slightly larger than the skillet. Invert the crostata onto the plate, replacing any onions that may have stuck to the pan. Set aside to cool slightly.
• Meanwhile, in a small bowl, dress the arugula with the lemon juice. Sprinkle the arugula over the cooled crostata and nestle the tomatoes into the onions. Slice into wedges or squares and serve.