Roasted Root Vegetable and Wilted Romaine Salad

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  • Makes: 12 servings
  • Serving Size: 1 cup each
  • Makes: 12 cups
  • Prep: 30 mins
  • Bake: 30 mins 375°F
  • Bake: 30 mins to 40 mins 425°F

Roasted Root Vegetable and Wilted Romaine Salad

Directions

  1. Preheat the oven to 375 degrees F. Wash and peel the beets; cut into 1-inch pieces. Place in a 2-quart baking dish. Toss with 1 tablespoon of the olive oil and the salt and pepper to taste. Cover dish tightly with foil and bake for 30 minutes.
  2. Meanwhile, peel the carrots, turnips, and/or parsnips. Cut carrots and turnips into irregular-shape 1-inch pieces. Cut parsnips into irregular 3/4-inch pieces. Place in a 15x10x1-inch baking pan. Add shallots. Toss with 1 tablespoon of the olive oil. Sprinkle with additional salt and pepper.
  3. Remove foil from dish with beets; stir beets gently. Increase oven temperature to 425 degrees F. Return beets to oven and place pan with shallot mixture alongside beets. Roast both pans, uncovered, for 30 to 40 minutes or until tender.
  4. Meanwhile, for dressing, in a screw-top jar combine the 6 tablespoons olive oil, the white wine vinegar, thyme, Dijon-style mustard, honey, garlic, and additional salt and pepper to taste; cover and shake well.
  5. To serve, in a large bowl toss the romaine with the dressing to coat. Place on a platter. Top with the hot vegetables. Sprinkle pecans and parsley over all. Serve immediately.

From the Test Kitchen

To Make Ahead:

Prepare and store dressing in the refrigerator for up to 3 days. To serve, bring dressing to room temperature; shake well before using.

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Nutrition Facts (Roasted Root Vegetable and Wilted Romaine Salad)

  • Per serving:
  • 165 kcal ,
  • 13 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 0 mg chol. ,
  • 179 mg sodium ,
  • 13 g carb. ,
  • 4 g fiber ,
  • 6 g sugar ,
  • 2 g pro.
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Reviews (1)

1 Ratings
1233 Days Ago
I LOVE this roasted root vegetable salad. I was not able to get any parsnips at the time, but added rutabagas to the other vegetables that I roasted. I did not even pay attention to the amount of servings listed until I was getting ready to eat and realized I had more than I could eat at the time. Just then a friend invited me over for fresh fish and I said I have the SALAD!. 4 of us ate and filled up and I left some left over salad there as well as took home a container still filled with a lot of the roasted veggies. Next two days, I ate the same salad as my dinner , and would have done so for more days if there had been any left. I highly recommend making the dressing a day or two ahead, as the salad was even better each following day from the 1st day. Since I had roasted so many veggies, I made one and a half the amount of dressing and had let the roasted veggies soak in some of it in the fridge for the following days; each day I heated up the roasted veggies to serve over the romaine and then sprinkle with the parsley and pecans. YUM, YUM... will definitely be doing this salad OFTEN!

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