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My Underground Vegetable Salad Recipe

My Underground Vegetable Salad Recipe

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. YIELD: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

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.

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.