Roasted Root Salad With Carrot Vinaigrette Thanksgiving 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.

SALAD WITH ROASTED ROOT VEGETABLE VINAIGRETTE

Steps:

• For the vinaigrette: Place the oil, apple juice concentrate, vinegar, maple syrup, salt, pepper, carrot, parsnip and shallot in a blender or food processor. Blend until smooth.
• For the salad: Place the lettuce, radicchio and endive in a salad bowl. Add the vinaigrette and toss until coated.

ROASTED ROOT VEGETABLE SALAD

Steps:

• Cut beets, carrots, and parsnips into small bite-size pieces.
• Wrap beets tightly in foil that has been coated in nonstick spray, and put in baking pan.
• Bake 45 minutes in a preheated 425 degree oven.
• Place carrots and parsnips in large baking dish. Add oil; toss to coat.
• Add to oven after the first 15 minute of the beet baking time.
• Toss all vegetables together and allow to cool in refrigerator.
• Add thinly sliced raw onion.
• Add Italian dressing and toss. Serve cold or room temperature.

TANGY CARROT-APPLE SALAD WITH CIDER VINAIGRETTE

Steps:

• Combine cider vinegar and garlic in small bowl. Let stand 15 minutes.
• Stir together carrots, apple, green onions, parsley, and cranberries in large bowl.
• Whisk together agave nectar and oil into cider vinegar mixture. Add to carrot mixture, toss to coat. Season with salt and pepper, if desired.
• Cover, and chill 2 hours, or overnight. Serve salad on bed of spinach leaves.

ROASTED ROOT SALAD WITH CARROT VINAIGRETTE (THANKSGIVING)

Steps:

• Halve parsnips and carrots by cutting crosswise, then cut each half lengthwise in half. (Cut any large pieces in half again lengthwise.).
• Cut beets, celery root, and onions into 1 1/2 inch thick wedges.
• Place all vegetables in an 11 X 17 inch roasting pan.
• Add 1/4 cup of the olive oil and mix well.
• Bake in a 400 degree oven until vegetables are well browned and tender when pierced, about 1 1/2 hours; stir constantly.
• Cool to room temperature, if making ahead, cover and chill up to 1 day prior to eating.
• Bring to room temperature before serving over the vinaigrette.
• To make the vinaigrette mix together 1 tablespoons of olive oil, carrot juice, curry powder, mustard, and rice vinegar. If making this ahead, cover and chill for up to 1 day prior to serving.
• To assemble the salad, pour the vinaigrette onto a large flat serving platter or into a large bowl. Arrange the roasted vegetables decoratively over it.