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Roasted vegetables and a robust vinaigrette make for a delightful cool weather main course salad.
For the salad:
1. Preheat oven to 400ºF.
2. Trim the leafy tops from the beet(s) and wash any dirt off the skin. Do not peel the beets.
3. Place the beets on a sheet of aluminum foil large enough to wrap the beets in. Drizzle 1 tablespoon of the olive oil over the top of the beets, sprinkle with salt and pepper and pull the foil up to wrap the beets. Place the foil package into a baking dish and into the oven. The beets will take 35 to 50 minutes to cook, depending on the size of the beets. The beet is done when a paring knife slides easily into the flesh. (Note: The beets can be roasted in advance if you like.)
4. After the beets have been in the oven about 20 minutes, you can start the potatoes. Place the potatoes on a sheet pan.Toss the potatoes with 1 tablespoon of olive oil, herbes de Provence (or Italian seasoning), salt and pepper. Put into the hot oven. (Note: The shallots and the garlic for the vinaigrette recipe can be roasted now as well.)
5. After the potatoes have roasted for 25 minutes, put the green beans, bell pepper, and mushrooms on the same sheet pan with the potatoes, but keep each kind of vegetable separated. Drizzle the veggies with the remaining 2 tablespoons of olive oil and season with salt and pepper. Roast in the oven for about 15 minutes, until the vegetables are cooked.
6. When the beets are done, grab some paper towels. Remove a beet from the foil and place into the handful of paper towels. Rub the skin with the paper towels and it will come right off. This must be done while the beet is still warm.
7. Chop the beets into bite-sized pieces.
8. When all the veggies are done, cut the roasted mushrooms in half.
9. Now to assemble the salad: Toss the lettuce in a bowl with some of the vinaigrette, a little salt and pepper.
10. Place the dressed lettuce in the bottom of a platter or large bowl, and arrange each kind of vegetable on top of the lettuce in little piles. Place the blue cheese on the top of the salad.
11. Serve the remaining vinaigrette on the side.
For the vinaigrette:
1. Preheat oven to 400ºF.
2. Place the peeled shallots and the unpeeled garlic cloves on a baking dish, drizzle ½ tablespoon of olive oil over the top, season with salt and pepper. Roast until the shallots have are a caramel color, about 30 minutes. (Note: The shallots and garlic can be roasted along with the potatoes in Step 4 of the salad instructions.)
3. When the shallots and garlic are done, squeeze the garlic out of its skin.
4. Add the shallots, garlic and the remaining ingredients to the bowl of a mini food processor or a blender, and blitz until smooth.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!