Roasted Autumn Harvest Salad

2 faves
More from this source
Martha Stewart
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

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)

2 bunches arugula, trimmed and washed well (6 cups)

Shallot Vinaigrette

4 medium parsnips about 1 pound peeled and cut into 3 inch lengths halve the thicker end pieces lengthwise

You might also like

Maple Glazed Parsnip And Israeli Couscous Salad
The British Larder
Beet Salad With Tangerine Vinaigrette
Cat Cora
Harvest Chopped Salad
Pamela Salzman
Spiced Halibut On Fennel Grapefruit Slaw
Sprouted Kitchen
Whole-Wheat Orzo Salad With Broccoli-Pine Nut P...
Whole Living
Chicken Salad With Apple, Arugula, Pine Nuts An...
The Year In Food
Eggplant Pasta Salad
Real Simple
Sweet Couscous Salad W/ Walnuts, Dates & Cinnamon
Veggie Num Num
Chicken Mango Slaw
David Lebovitz
Delicata Squash Salad With Roasted Potatoes And...
The Year In Food