A FEAST OF VEGETABLES! This is a great salad to serve when you want to introduce a nonbeliever to the intense flavors of roasted vegetables. The sweetly caramelized vegetables are a perfect match for the lightly dressed greens. This makes a fine main course salad with a loaf of fresh bread and, perhaps, a selection of cheese
SERVES: 6 TO 8
INGREDIENTS:
- 1 pound new potatoes, preferably red or blue fingerlings, cut into wedges
- 1 pound beets, peeled and cut into matchsticks
- ½ pound baby carrots
- ½ pound green beans, ends trimmed
- 1 red bell pepper, cut into matchsticks
- 1 small onion, halved and slivered
- 1 head garlic, cloves separated and peeled
- 4 tablespoons extra virgin olive oil
- Coarse sea salt or kosher salt and freshly ground black pepper
- 12 cups torn mixed salad greens or mesclun, including some bitter or strong-tasting greens such as arugula, radicchio, or frisée
- 2 teaspoons sherry, balsamic, or red wine vinegar
INSTRUCTIONS:
- Preheat the oven to 450°F. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the potatoes, beets, carrots, green beans, red pepper, onion, and garlic. Add 3 tablespoons of the oil and toss well. Season with salt and pepper to taste. Arrange in a shallow (preferably single) layer in the pan.
- Roast for 30 to 40 minutes, until the vegetables are tender and well browned, stirring or shaking the pan occasionally for even cooking. Let cool to room temperature. This can be done several hours in advance.
- Just before serving, in a large salad bowl, toss the salad greens with the remaining 1 tablespoon oil and the vinegar. Add the vegetables and toss again. Serve at once.
