roasted autumn harvest salad

[rootofnewt]

Made this tonight.
Alterations:
no carrots. Added a skinny sweet potato (peeled, sliced in 1/2 slices) and a generous handful of new red bliss potatoes, halved. And three turnips, but I think those were not necessary and may have even detracted.
arugula was too expensive. instead, we used baby spinach and field greens, on sale at teeter.

For the vinaigrette, we were out of sherry vinegar, so we used champagne vinegar. And screw that taking time to form an emulsion thing. I have a toddler. I whisked it and it looks just dandy. Also grated in some dried roasted garlic.

Next time, I'll add a bulb or two of garlic to the roasting veggies. And I'll look harder for golden beets, which I happen to like quite a lot.

Not bad for a recipe on a card from the grocery store. Yum.

The beet greens are gorgeous. shoulda tossed 'em in the salad, but I think we'll eat them with the mustard greens we have for tomorrow.

Comments

[crazypumpkin.livejournal.com]

That sounds awesome! I think if I can make it to the farmers market next weekend I'll have to pick up the stuff I don't have. I've not had parsnips before. What kind of flavor do they have?

[ladymeshel.livejournal.com]

Yum!

[krasota.livejournal.com]

Parsnips caramelize nicely. They're very mild. Sweet, like carrots, but with another flavor that is hard to pinpoint. Savory/spicy, almost. They're subtle. And awesome.

This is another nice parsnip recipe:
http://www.vegan-food.net/recipe/170/Parsnip-and-Wild-Rice-Mulligatawny/

I made it a couple times, years and years ago.

[seeliespright.livejournal.com]

I have a toddler. I whisked it and it looks just dandy

Hahaha, amen to that. It sounds yummy for you. I don't think I'd like it.