![Caramelized Root Vegetable Salad Image of caramelized root vegetable salad served over romain lettuce](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtAA5OlkMf9fw6v-GlP0l33nlm9rNKh6BgH5iBaNyCiREsaJbTBUTBBZ7PLjEKNoR3YBdS0PiG2Z0sVs30VTW50vQLbQJAVNaWXc6l-WQoEgEEoSAZcTXxjXxgiSYN5_ci9SRM2oouAh4/s1600/BeetSaladMaybe.png)
![Root vegetables image of a variety of root vegetables at the market](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnLhHsdDfzaW2ttBws0DVJj8QTIo2_MgmEx7-Ol_DGZK2g7vhF4CkzJDnzsLGbY1I5oyweqyOAay8NS8BgdBuO5A5zWf0wjnFtrfrs8ZEpH9xtIbxIOo_WZ7Fg93oITUUjLtph3836fs/s1600/RootVeg.png)
When I saw this display of organic root vegetables, I knew I had to try to add these seasonal veggies into my winter meals. Now I'm a convert!
The first time I had roasted beets in a salad I was surprised - they were a lot better than I remembered. So, I picked up some beets, carrots and a rutabaga and started experimenting. The result is this colorful, nutrition-rich salad. Since I used nuts and cheese as a garnish, I figured I was getting enough protein, so it was a meat-free meal.
Time: 30 minutes prep. 1 1/2 hours
Yield: Serves 4
Level: Easy
![Beets and rutabagas washed and trimmed beets and rutabagas washed and trimmed, not yet peeled](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6FTaUqVtjQ1xA7C-9f97xNdSAgt08Vmf7NiGaB_0PvpDBZKiNd5OJWoLX6-Xw0O_VVO_6ZlqEyuwxk2AGxHQb_9cqdpYQaoOqCiS2VmTST9s5TmggmGhVEKcwCscOld7aZBWA3TXNPM/s1600/BeetsandRutatrimmed.png)
Ingredients:
3 beets
2 carrots
1 rutabaga
Olive oil, enough to coat the vegetables
Salt and pepper to taste
Fresh, chopped herbs (I used 1 sprig of rosemary)
Fresh, chopped herbs (I used 1 sprig of rosemary)
1/4 cup feta cheese (chèvre is good too)
Arugula
Romaine Lettuce
1/4 cup walnuts, chopped
Balsamic vinegar
Directions:
Preheat the oven to 400 degrees.
Keeping in mind
that beets stain just about everything they touch, you'll want to be
prepared with glass bowls, a non-wood cutting board, and a metal spoon.
Trim and peel the vegetables, then chop into 1 inch pieces and place in
separate mixing bowls. Throughout the process I kept the beets separate
from the rest to avoid the transfer of color onto the other veggies.
![rutabagas, carrots and beets in bowls image shows one bowl with chopped rutabagas and carrots, the other bowl with chopped beets](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhztFwGQVmXpi8MefRg8M2DW2t7WOjc4k1l_QLlV3KyITkoOSvKt8yQ2i0PDi8cNTLO2vN3Zbb8zKvXhKBkZrmBS-1-2DYcxJ3QYoecETstj_btBXpUnftDTj4s5VkZuxnZt_4Iiir84us/s1600/beetsandrutabegasbowl.png)
Put veggies in a baking dish and roast at 400 degrees for 1 hour,
![Root vegetables ready to roast image showing how I kept the beets separate from the rutabagas and carrots in the baking dish](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5WGX6-4FyxHRMjUAIz0QQOA2K8zNJ1vTHLk5Abahmgow3BW6X_uUs70Ct5EDL28oyxKURMSpGOV2wj0vxBfYWFxM_cSYdTgfvBP3PbkKFjjLsHrUARzOQ_tazVcHRA4W0l2xYaFWn0E/s1600/BeetSaladreadytoRoast2.png)
![Carmamelized root vegetable salad Image of the salad finished and dressed with cheese, nuts and balsamic vinegar](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_NjKkgmElFq1N8vMIt6RibHLVpolGeKyFwQfQycLQ_KaYh2MbTiYcNV4Q4XREKShl6enOkifT37-jfrh1cYQH4XHCNsXU4XKfBvUuRXgU6hcu3AB5UZ6SbmmS1y6l6XSOdtckrUkoNg/s1600/BeetSalad.png)
Now this is one I am going to try!
ReplyDeletethis looks good-- anjou
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