Serves four.
For vegetable salad:
- ½ cup parsnips - peeled, ¾” diced
- ½ cup carrots - peeled, ¾” diced
- ½ cup yellow turnips - peeled, ½” diced
- ½ cup white (purple top) turnips - peeled, ¾” diced
- 1 cup shallots - peeled, left whole, or substitute pearl onions, or ¾” diced onions
- ½ cup olive oil
- 1 Tbsp. fresh rosemary, sage, thyme, marjoram - any mix of these finely chopped
- Salt and black pepper to taste
Heat oven to 425°F. Place all vegetables in large bowl, and toss with the olive oil, herbs, and seasonings to coat evenly. Lay out on sheet pan in one even layer. Use a second pan if necessary. Place in oven and roast for about 25 minutes or until vegeatables are tender and lightly browned. Let cool, place back in bowl and toss with cider dressing (recipe below). Use as salad course or as an accompaniment to an entrée. Enjoy!
For dressing and salad:
- ¼ cup white balsamic vinegar, or substitute white wine vinegar, or cider vinegar.
- 1 cup apple cider - boiled down until only about 2 Tbsp. remains, cooled
- 1 Tbsp. Dijon mustard
- ½ cup olive oil
- Salt and black pepper to taste
- 4 cups arugula or any favorite salad greens - cut bite size, washed, spin dried
In bowl, whisk together the vinegar, apple juice concnetrate, mustard and shallots until smooth. Gradually drizzle in oil while whisking to combine. Season to taste with salt and pepper. Lightly dress the arugula, plate and top with the root vegetables.
Lincoln Culinary Institute: www.lincolnculinary.com
