Show Subscription Form




My Underground Vegetable Salad Recipe
My Underground Vegetable Salad Recipe photo by Taste of Home

My Underground Vegetable Salad Recipe

Publisher Photo
Oven-roasted root vegetables are a delicious way to get the most out of these earthy treats. I find that roasting really brings out their subtle sweetness. Serving them over endive with a homemade vinaigrette is just bonus! —Peter Halferty, Corpus Christi, Texas
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 8 servings

Ingredients

  • 1 pound medium fresh mushrooms, halved
  • 8 small carrots, peeled and halved lengthwise
  • 2 cups cubed peeled celery root (about 1/2 pound)
  • 2 cups cubed peeled rutabaga (about 1 medium)
  • 2 cups cubed peeled sweet potatoes (about 1 medium)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 2 cups cherry tomatoes, halved
  • 8 cups torn curly endive
  • VINAIGRETTE:
  • 3 tablespoons apple cider or juice
  • 2 tablespoons lemon juice
  • 2 tablespoons cider vinegar
  • 1 teaspoon stone-ground mustard
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon fennel seed, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil

Nutritional Facts

1 cup endive with 1/2 cup vegetables equals 261 calories, 18 g fat (2 g saturated fat), 0 cholesterol, 261 mg sodium, 24 g carbohydrate, 7 g fiber, 4 g protein.

Directions

  1. Preheat oven to 400°. In a large bowl, combine the first five ingredients. Add oil and salt; toss to coat. Transfer to a greased shallow roasting pan. Roast 30-35 minutes or until vegetables are tender, stirring occasionally. Add tomatoes; bake 10 minutes longer.
  2. Place endive in a large bowl. In a small bowl, whisk the first eight vinaigrette ingredients. Gradually whisk in oil until blended. Pour over endive; toss to coat. Divide endive among eight plates; top with roasted vegetables. Yield: 8 servings.
Originally published as My Underground Vegetable Salad in Taste of Home September/October 2013

Nutritional Facts

1 cup endive with 1/2 cup vegetables equals 261 calories, 18 g fat (2 g saturated fat), 0 cholesterol, 261 mg sodium, 24 g carbohydrate, 7 g fiber, 4 g protein.

Reviews for My Underground Vegetable Salad

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT