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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 roasted-autumn-harvest-vegetables-mscs109.jpg
Ingredients For the Cider Vinaigrette 3 tablespoons sweet cider 1/2 teaspoon Dijon mustard 1 teaspoon minced shallot Coarse salt and freshly ground pepper 1/4 cup plus 2 tablespoons extra-virgin olive oil For the Roasted Vegetables 8 baby red or golden beets or 4 medium beets, scrubbed and trimmed 1/4 cup extra-virgin olive oil 8 shallots, peeled and halved 4 medium parsnips, about 1 pound, peeled and cut into 3-inch lengths (quarter lengthwise any thicker end pieces) 6 long, thin carrots, scrubbed well or peeled, halved lengthwise 2 tablespoons fresh rosemary leaves (from 2 sprigs) Coarse salt and freshly ground pepper 2 bunches arugula, trimmed and washed well (6 cups)
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 roasted-autumn-harvest-vegetables-mscs109.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
roasted-autumn-harvest-vegetables-mscs109.jpg
roasted-autumn-harvest-vegetables-mscs109.jpg
Ingredients
Ingredients
3 tablespoons sweet cider 1/2 teaspoon Dijon mustard 1 teaspoon minced shallot Coarse salt and freshly ground pepper 1/4 cup plus 2 tablespoons extra-virgin olive oil
8 baby red or golden beets or 4 medium beets, scrubbed and trimmed 1/4 cup extra-virgin olive oil 8 shallots, peeled and halved 4 medium parsnips, about 1 pound, peeled and cut into 3-inch lengths (quarter lengthwise any thicker end pieces) 6 long, thin carrots, scrubbed well or peeled, halved lengthwise 2 tablespoons fresh rosemary leaves (from 2 sprigs) Coarse salt and freshly ground pepper 2 bunches arugula, trimmed and washed well (6 cups)
Directions
Heat oven to 450 degrees.
Roast the vegetables: Place beets on parchment-lined aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 3/4 hours for larger beets. Let stand until cool enough to handle; rub off skins with latex gloves or paper towels. Cut beets in half or into quarters or sixths if large. Transfer to a large bowl; set aside.
Toss peeled shallots, parsnips, carrots, and rosemary in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a rimmed baking sheet. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a large bowl; set aside.
Make the cider vinaigrette: Combine cider, mustard, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl and whisk to combine. Whisking constantly, add olive oil in a slow, steady stream until oil is incorporated and mixture is emulsified.
Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel or damp paper towels. Refrigerate until needed. This will help crisp the leaves.
Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette to prevent their color from bleeding. Toss arugula with 2 tablespoons vinaigrette.
Line a serving platter with arugula and arrange vegetables on top. Serve immediately.
Reviews
Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Roasted Autumn Harvest Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Autumn Harvest Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
