Roasted Vegetable Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lg red or golden beets, scrub & trim
2 med carrots, cut in chunks, diagonal
1 fennel bulb, core & cut in wedges, fronds reserved
6 Tbsp extra virgin olive oil
1 tsp coriander seeds, lightly crushed
1½ tsp kosher salt
1 tsp freshly cracked black pepper
½ cup pepitas
2 Tbsp freshly squeezed orange juice
1 tsp grated orange zest
2 Tbsp white wine vinegar
1 Tbsp Dijon mustard
1 tsp sugar
2 heads endive, half & separated into leaves
1 head radicchio, half & separated into leaves
½ cup basil leaves, torn
½ cup mint leaves, torn
½ cup fennel fronds
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Directions: |
Directions:Preheat the oven to 400°. Place the beets, carrots, and fennel wedges in a single layer on a rimmed baking sheet. Pour 2 Tbsp oil over the vegetables and sprinkle with the coriander seeds and 1 tsp of the salt and ½ tsp of the pepper. Toss the vegetables to coat completely.
Roast the vegetables for 10 min. Add the pepitas to the pan, flip and rotate the vegetables, and continue roasting until the vegetables are golden and charred in spots, 10-15 more min. Remove the vegetables from the oven and allow to cool slightly on the baking sheet.
While the vegetables roast, whisk together the orange juice and zest, vinegar, mustard, sugar, and the remaining ½ tsp salt and ½ tsp pepper in a small bowl. Continue whisking while you slowly drizzle in the remaining 4 Tbsp olive oil. Set aside.
Pour a couple of Tbsp of the vinaigrette over the vegetables when they come out of the oven, then set them aside to cool.
To serve, arrange the endive and radicchio on a serving platter and place the vegetables and pepitas on top. Drizzle with the remaining vinaigrette and sprinkle with the basil, mint, and fennel fronds. |
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