Roasted Root Salad

Prep to table: 1 hour 20 minutes

Serves 6-8

Root Vegetables:

  • 1 medium sweet potato
  • 1/2 butternut squash
  • 1/2 turnip
  • 2 golden beets
  • 2 purple beets
  • 2 candy cane beets
  • 1 Japanese yam
  • 4 heirloom carrots
  • 2 parsnips
  • 2 shallots

Peel and small dice all vegetables. Mix together and spread out in single layer on parchment lined baking sheets and bake at 425′ for approx. 45 minutes, tossing every 10 minutes to prevent edges from burning, until tender but still retain a small amount of crunch. Remove from heat and allow to cool slightly.

Vinaigrette:

  • 1/4 cup Noble Handcrafter Pharaoh’s Heirloom Lemon Matured White Wine Vinegar
  • 3 Tbsp Sunny Cove Honey
  • 4 cloves of roasted garlic (or 2 cloves fresh)
  • Juice of 1/2 a lemon
  • 1 Tbsp grainy Dijon mustard
  • 1 Tbsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme

Approx. 1/2 cup Pete’s Extra Virgin Cold Pressed Olive Oil

Salt and Pepper to taste.

Blend all ingredients excluding olive oil together, slowly drizzle in olive oil until you reach an opaque and slightly creamy consistency. Toss with veggies.

Garnish with fresh parsley and rosemary, 1 cup of Woolwich Dairy Goat’s Milk Feta and 1/2 cup pumpkin seeds

CHECK OUT SOME OF OUR RECIPES


Chocolate Fondue

This chocolate fondue is extremely versatile and can be served hot, warm or cold. Provided are four different methods for…

Read More

Thanksgiving Grilled Cheese

It’s that time of year again…for LEFTOVER TURKEY. This grilled cheese combines Tangled Garden Cranberry Sage Chutney, leftover turkey and…

Read More