2 years ago
asparagus
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Roasted Vegetable Salad with Garlic Dressing and Toasted Pepitas
Ingredients: 1 medium head garlic extra virgin olive oil sea salt and ground black pepper to taste 1 bunch carrots, scrubbed 1 bunch beets, scrubbed with greens trimmed 1 bunch rainbow chard or beet greens 1 tablespoon lemon juice 1/3 cup raw, hulled pepitas Preheat the oven to 350 degrees and set a large pot of water on the stove and bring to a boil. Cut the root end off of the garlic {just enough to remove the woody bottom and expose the bottoms of the cloves}. Set out a square of foil, drizzle in a teaspoon of olive oil, and a pinch of sea salt. Set head of garlic in the oil and wrap the foil around it. Set foil packet in a small oven-proof dish, and slide into the oven. Bake for 15 minutes and then set aside to cool. Once you remove garlic, turn oven up to 425 degrees. Meanwhile, peel the carrots. Blanche carrots in boiling water for 2 minutes, then set aside to cool. Add the beets to the same water used for the carrots. Boil beets for 8 – 10 minutes, remove with a slotted spoon, and run under cold water. At this point, the skins should readily peel off; use your fingers or a peeler for tougher skins. Halve carrots and cut beets into quarters or sixths, depending on size. Arrange each on a separate baking sheet {to preserve color}, drizzle each with 1 – 2 teaspoons olive oil and sprinkle with sea salt. Slide into the oven and roast for 15 – 20 minutes, flipping vegetables halfway through. Arrange the collards on another rimmed baking sheet. Drizzle with just a touch of oil and sprinkle with a tiny pinch of sea salt. Slide into the oven and bake for 4 – 6 minutes, or just until leaves have softened. Meanwhile, make the dressing. First, squeeze the roasted {and cooled} garlic out of the papery skin. Set in a small bowl, and mash with a fork. Mix in lemon juice and a pinch of sea salt. Next, whisk in the olive oil until mixture is emulsified. Finally, to toast the pepitas, heat a small skillet over medium heat. Add a drizzle of olive oil and the pepitas. Cook, stirring constantly, just until the pepitas start to pop, 1 – 2 minutes. Remove from heat, toss with a little sea salt, and set aside to cool. To serve, toss carrots and beets with the prepared dressing. On a large platter, layer roasted chard on the bottom, topped with carrots and beets, and finish with a drizzle more of dressing, toasted pepitas, a sprinkle of sea salt, and a few twists of black pepper.
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4 comments
My favorite thing to do in Fall is to toss all my favorite veggies in olive oil and throw them in the oven. This is a much more sophisticated approach to roasted vegetables :)
I love when vegetables get a sweet and savory taste after roasting them, great recipe @asparagus