Ingredients
- Ingredients:
- Roasted Vegetable Salad:
- 1 lb parsnips, peeled and cut lengthwise
- 1 lb carrots, peeled and cut lengthwise
- 1 lb small golden beets, peeled and coarsely chopped
- 10 –12 garlic cloves
- 1 cup frozen pearl onions, thawed
- 1 lb small brussels sprouts, trimmed and halved
- 3 fresh rosemary or thyme sprigs
- 3 small bay leaves
- 3 Tbsp butter, melted
- 1-1/2 Tbsp olive oil
- Kosher salt and freshly ground black pepper
- Apple Cider Vinaigrette
- 1 head radicchio, separated into leaves
- Apple Cider Vinaigrette:
- 3/4 cup extra virgin olive oil
- 1/4 cup apple cider
- 1/4 cup apple cider vinegar
- 2 Tbsp finely chopped shallot
- 1 Tbsp whole grain Dijon mustard
- 1 Tbsp honey
- 1-1/2 tsp kosher salt
- 1 tsp fresh thyme leaves
- 1/2 tsp freshly ground black pepper
Preparation
Step 1
Preparation:
To prepare Apple Cider Vinaigrette,
combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.
Make-Ahead Tip:
Store the vinaigrette in an airtight container or jar. When it's ready to serve, shake it vigorously to blend the ingredients, and check to see if it needs a little extra salt or pepper.
To prepare Roasted Vegetable Salad, preheat oven to 425°F. Divide first eight ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1" between pieces. Season with salt and pepper.
Bake both pans at 425°F for 20 minutes, placing one pan on middle oven rack and one pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20–25 more minutes or until vegetables are tender.
Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.
To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.
Arrange radicchio leaves on a serving platter; top with roasted vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.