This versatile salad, which looks quite distinctive, but is simple to assemble, can be used as a starter or a side. You can vary the vegetables, but make certain that you coordinate the roasting times of your produce accordingly.For this version sliced carrots, white turnip wedges, and quartered baby Yukons are roasted for half an hour, while sugar snaps and green onions need only about 10 minutes. The vinaigrette dressing can be whisked together and the vegetables roasted several hours ahead so there’s no last minute prep.
Warm Roasted Vegetable Salad
4 tablespoons olive oil, plus extra for oiling the baking sheets
3/4 pound carrots (3 to 4 large)
3/4 pound small (1 1/2- to 2- inch diameter) Yukon Gold potatoes, scrubbed but not peeled
1 pound turnips (2 to 3 medium)
1/4 pound sugar snap peas, trimmed
1 bunch green onions, roots and all but 2 inches of green stems cut off
Kosher salt and freshly ground black pepper
Vinaigrette and Garnish
2 tablespoons white wine vinegar
1/2 teaspoon Kosher salt and several grinds black pepper
1/2 teaspoon Dijon mustard
1/3 cup olive oil
1 small bunch watercress
1 large rimmed baking sheet
1 medium rimmed baking sheet
1. Arrange racks at center and lower positions, and preheat oven to 375 degrees F. Brush baking sheets with enough olive oil to coat lightly.
2. Peel and halve carrots lengthwise, then halve crosswise. Peel turnips and cut into 1/2-inch wide wedges. Quarter potatoes. Arrange carrots in a single layer on a third of the large baking sheet, potatoes in a single layer on another third, and turnips in a single layer on remaining third. Spread sugar snap peas in a single layer on half of the medium baking sheet and green onions in a single layer on other half. Drizzle vegetables on the two sheets with 4 tablespoons of oil and toss gently to coat well. Season vegetables generously with salt and pepper.
3. Place sheet with carrots, turnips and potatoes on center rack and roast vegetables until tender and golden brown around the edges, about 30 to 35 minutes. Stir vegetables with a spoon or metal spatula every 10 minutes to keep them from sticking to pan.
4. After 20 minutes, place baking sheet with sugar snaps and green onions on the lower rack. Roast until lightly browned on bottom and just tender when pierced with a knife, about 10 minutes. (All the vegetables can be roasted 2 hours ahead; leave on roasting pans at cool room temperature. Reheat in a preheated 350 degree F oven until warm, about 10 minutes.)
5. For vinaigrette, place vinegar, salt, pepper, and mustard in a small bowl. Then whisk in oil.
6. Arrange the warm vegetables in groups on a serving platter. Drizzle with enough vinaigrette (about half) to coat lightly. Season with more salt and pepper if needed. Toss watercress in a bowl with enough of the remaining vinaigrette to coat lightly; season with salt and pepper. Garnish the center of platter with watercress. Serve warm. Serves 6.
© Copyright Betty Rosbottom 2012Print This Recipe