Reviews (1) Add Rating & Review 49 Ratings 5 star values: 9 4 star values: 10 3 star values: 19 2 star values: 9 1 star values: 2 Martha Stewart Member Rating: 5 stars 10/22/2017 This recipe was a hit at my dinner party last night! I used my favorite apple cider vinaigrette recipe simply because it's my favorite. Would like to try it with the shallot vinaigrette also.
Back to Roasted Autumn Harvest Salad All Reviews for Roasted Autumn Harvest Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 xd103293_mscs_vegroastbt.jpg
Ingredients For Salad 2 bunches arugula, trimmed and washed well (6 cups) Shallot Vinaigrette for Roasted Autumn Harvest Salad For Roasted Vegetables 1/4 cup extra-virgin olive oil 8 baby red or golden beets, or 4 medium beets scrubbed and trimmed 8 shallots, peeled and cut in half if large 4 medium parsnips (about 1 pound), peeled and cut into 3-inch lengths (halve the thicker end pieces lengthwise) 6 long carrots, scrubbed well or peeled, halved lengthwise Coarse salt and freshly ground pepper 2 tablespoons fresh rosemary leaves (from 2 sprigs)
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 xd103293_mscs_vegroastbt.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
xd103293_mscs_vegroastbt.jpg
xd103293_mscs_vegroastbt.jpg
Ingredients
Ingredients
2 bunches arugula, trimmed and washed well (6 cups) Shallot Vinaigrette for Roasted Autumn Harvest Salad
1/4 cup extra-virgin olive oil 8 baby red or golden beets, or 4 medium beets scrubbed and trimmed 8 shallots, peeled and cut in half if large 4 medium parsnips (about 1 pound), peeled and cut into 3-inch lengths (halve the thicker end pieces lengthwise) 6 long carrots, scrubbed well or peeled, halved lengthwise Coarse salt and freshly ground pepper 2 tablespoons fresh rosemary leaves (from 2 sprigs)
Directions
Roast beets: Heat oven to 450 degrees. Place beets on a parchment-lined piece of aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 1/4 hours for larger beets. Let stand until cool enough to handle, then rub off skins with paper towels. Cut beets in half (or into quarters or sixths if large).
Meanwhile, roast shallots, parsnips, and carrots: Toss shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a parchment-lined rimmed baking sheet and sprinkle with rosemary, tossing to coat. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a bowl.
Prepare greens: Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel (or damp paper towels). Refrigerate until needed (this will help crisp the leaves).
Toss vegetables and greens with vinaigrette: Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette (to prevent their color from bleeding). Toss arugula with 2 tablespoons vinaigrette and season lightly with salt and a pinch of pepper.
Compose salad and serve: Line a serving platter with arugula and arrange vegetables on top. Serve salad immediately.
Reviews (1)
Add Rating & Review 49 Ratings 5 star values: 9 4 star values: 10 3 star values: 19 2 star values: 9 1 star values: 2
Martha Stewart Member Rating: 5 stars 10/22/2017 This recipe was a hit at my dinner party last night! I used my favorite apple cider vinaigrette recipe simply because it's my favorite. Would like to try it with the shallot vinaigrette also.
Reviews (1)
Add Rating & Review 49 Ratings 5 star values: 9 4 star values: 10 3 star values: 19 2 star values: 9 1 star values: 2
Add Rating & Review
49 Ratings 5 star values: 9 4 star values: 10 3 star values: 19 2 star values: 9 1 star values: 2
49 Ratings 5 star values: 9 4 star values: 10 3 star values: 19 2 star values: 9 1 star values: 2
49 Ratings 5 star values: 9 4 star values: 10 3 star values: 19 2 star values: 9 1 star values: 2
5 star values: 9 4 star values: 10 3 star values: 19 2 star values: 9 1 star values: 2
Martha Stewart Member Rating: 5 stars 10/22/2017 This recipe was a hit at my dinner party last night! I used my favorite apple cider vinaigrette recipe simply because it's my favorite. Would like to try it with the shallot vinaigrette also.Martha Stewart Member
Rating: 5 stars 10/22/2017
This recipe was a hit at my dinner party last night! I used my favorite apple cider vinaigrette recipe simply because it’s my favorite. Would like to try it with the shallot vinaigrette also.
Rating: 5 stars
All Reviews for Roasted Autumn Harvest Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Autumn Harvest Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
