From the earth….

Root vegetables, I have realized….are amazing and delicious and well….amazing.  This is the simplest recipe to prepare, with only a few simple seasonings, some beautiful root vegetables and a good knife needed.  I sliced up a few of my favorites; multi colored carrots, red potatoes, leeks, beets, acorn squash, and something new to me, celery root. I also through in some Brussels sprouts because I had them and I love their nutty flavor.  I tossed the veg with some olive oil and sprinkled them with coarse salt and freshly cracked pepper and threw in a few plucked sprigs of fresh thyme. Roasting them for 30-45 minutes brings out the sweetness of each vegetable and the flavors burst. After roasting the vegetables, I let them cool completely while I made a roasted garlic vinaigrette.  I assembled the salad by topping a serving platter with a big pile of greens. I used a mix of kale, spinach, chard, beet and mustard greens.  I nestled the roasted veg in the greens, making sure each area contained all of the vegetables so that it would be easy to serve a spoonful with everything included.  I topped the salad with large shavings of Parmesan and drizzled with the roasted garlic vinaigrette, right before serving.  Beautiful, natural, from the earth goodness!  Good for you and good for me.

My tips:  Use a large (and sharp) kitchen knife to cut up your vegetables.  Vegetables like butternut squash can be tricky without a good knife.  Make sure your vegetables are cut at the same thickness. This will help them to roast evenly.

Before and after……

roasted-vegetable-salad-blog-post

 

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