Not your everyday side dish, this roasted root veggie and green salad is recommended by Hipcooks. Lively, this salad combines the best Fall ingredients.
Yield: 8 servings
- 16 small potatoes
- 2 parsnips
- 2 yams, 1 butternut squash or 4 carrots
- 1 small celery root
- 4 beets of any and all colors
- 1 rutabaga or turnip
- Olive oil and sea salt
- 3-5 springs rosemary, chopped
- 3-4 bunches wtercress or arugla
- 1-2 lemons
Preheat oven to 375. Line two baking sheets with parchment paper.
Cut veggies into evenly-sized chunks.
Toss all but the beets in a large bowl with plenty of olive oil, salt and most of the rosemary, coating well. Spread out on one lined baking sheet. This way you won't color all the veggies beet red or yellow!
Toss the beets in the bowl with another nice dose of olive oil and salt, plus the remaining rosemary, coating well. Spread out on the second lined baking sheet.
Roast until beautifully browned and fragrant, about an hour.
Meanwhile, trim the greens and toss with a scant dressing of oilive oil, lovely flake sea salt and a squeeze of lemon - taste to make sure they are nicely seasoned and spread out onto the edges of a serving platter.
Once the veggies are roasted, combine beets with the rest in a bowl, then transfer onto your serving platter and take to the table!