Roasted Root Vegetable And Pasta Salad Food

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ROASTED ROOTS AND RADIATORE PASTA SALAD



Roasted Roots and Radiatore Pasta Salad image

Provided by Guy Fieri

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

1 pound small-medium carrots, peeled and cut into bite-size pieces
1 pound parsnips, peeled and split, woody "core" removed, cut into bite-size pieces
1 pound turnips, cut into bite-size pieces
1 large onion, peeled and medium diced
1/4 cup extra-virgin olive oil
2 teaspoons fresh thyme leaves
1 clove garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced and ground into a paste
1/3 cup olive oil
2 tablespoons chopped Italian parsley, plus extra for garnish
2 tablespoons sliced scallions
1/2 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
One 12-ounce packet radiatore pasta
1/2 cup crumbled goat cheese
Kosher salt and freshly ground black pepper

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.

ROASTED ROOT VEGETABLE PASTA SALAD



Roasted Root Vegetable Pasta Salad image

Provided by Sandra Lee

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons canola oil
1 tablespoon cider vinegar
1 tablespoon spicy brown mustard
Salt and freshly ground black pepper
8 ounces penne pasta, cooked and cooled
2 to 3 cups leftover Roasted Root Vegetable Salad recipe, roughly chopped
1 tablespoon chopped fresh parsley leaves
1 medium onion, sliced

Steps:

  • In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste.
  • Add the pasta and the leftover root vegetables to a large serving bowl. Stir in the parsley and the sliced red onion. Toss with the vinaigrette and refrigerate to let the flavors develop, about 1 hour.

ROASTED ROOT VEGETABLE SALAD



Roasted Root Vegetable Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

18 red pearl onions, peeled
2 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
2 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces
2 tablespoons extra-virgin olive oil
3/4 teaspoon herbes de Provence
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 5-ounce bag baby arugula
1 ripe pear, halved, cored, cut into thin wedges
Apple Cider Vinaigrette, recipe follows
1/2 cup chopped walnuts, toasted
3 tablespoons apple cider vinegar
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

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 ROOT VEGETABLE SALAD



Roasted Root Vegetable Salad image

This is a great cool-weather salad. While served cold, the roasted flavor of the vegetables is somehow warming and comforting!

Provided by Kristy Bakes

Categories     < 4 Hours

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 6

6 -8 fresh beets (without greens attached)
3 -4 peeled carrots
3 -4 peeled parsnips
1 purple onion, sliced in very thin slices
3 teaspoons olive oil
2 cups fat-free Italian salad dressing

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.

Nutrition Facts : Calories 49, Fat 1.6, SaturatedFat 0.3, Cholesterol 0.8, Sodium 464.8, Carbohydrate 8.2, Fiber 1.3, Sugar 6.5, Protein 1

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