Root Vegetable Party 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.

MY UNDERGROUND VEGETABLE SALAD

Steps:

• Preheat oven to 400°. In a large bowl, combine the first five ingredients. Add oil and salt; toss to coat. Transfer to a greased shallow roasting pan. Roast 30-35 minutes or until vegetables are tender, stirring occasionally. Add tomatoes; bake 10 minutes longer., Place endive in a large bowl. In a small bowl, whisk the first eight vinaigrette ingredients. Gradually whisk in oil until blended. Pour over endive; toss to coat. Divide endive among eight plates; top with roasted vegetables.

SHAVED ROOT VEGETABLE SALAD

Steps:

• Crush 2 tablespoons hazelnuts; place in a small bowl. Whisk in orange and lemon juice, vegetable oil, and hazelnut oil. Season vinaigrette to taste with salt and pepper.
• Thinly slice beets, turnip, carrot, and radishes using a mandoline or V-slicer. Place red beet slices in another small bowl and remaining vegetables and parsley in a medium bowl. Spoon 3 tablespoons vinaigrette over red beets; pour remaining vinaigrette over vegetables in medium bowl. Toss each to coat. Season with salt and pepper.
• Arrange red beets on a platter; spoon over any vinaigrette from bowl. Top red beets with remaining vegetables. Drizzle salad with any remaining vinaigrette; garnish with remaining 2 tablespoons hazelnuts.

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.

ROAST ROOT VEGETABLE SALAD WITH DIJON VINAIGRETTE

Steps:

• Pre-heat the oven to 400°F
• Peel and cut the vegetables into similar sizes (potatoes can be left unpeeled).
• Toss the roots with the caraway seeds, thyme, garlic, olive oil and seasoning in a large roasting tray.
• Roast for about 45 minutes, until all the vegetables are cooked though. Turn them a few times whilst cooking.
• To make the vinaigrette, place all of the ingredients in a screw topped jar and shake together.
• Once the vegetables are cooked, toss with the dressing and scatter with the parsley. Serve hot.

ROOT VEGETABLE AND POMEGRANATE SALAD

Steps:

• Using a mandoline or a sharp knife, very thinly slice the beets, carrots, celeriac, and fennel; place in a medium bowl. Set aside.
• Drizzle with oil and lemon. Season with chile, salt, and pepper. Sprinkle with parsley; toss to combine. Transfer to a serving platter.
• Hold the pomegranate above the salad, cut-side facing down. Using a rubber spatula in the other hand; strike the pomegranate releasing the seeds and juice onto the salad. Serve immediately.