My Underground Vegetable Salad

Name: My Underground Vegetable Salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 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 zest; 1/2 teaspoon fennel seed, crushed; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup olive oil

Oven-roasting root vegetables is a delicious way to get the most out of these earthy treats, bringing out their subtle sweetness. Serving them over endive with a homemade vinaigrette is just a bonus! —Peter Halferty, Corpus Christi, Texas

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 zest
1/2 teaspoon fennel seed, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil

Directions

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.
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.

Nutrition Facts

1 cup endive with 1/2 cup vegetables: 261 calories, 18g fat (2g saturated fat), 0 cholesterol, 261mg sodium, 24g carbohydrate (9g sugars, 7g fiber), 4g protein.

Originally published as MY UNDERGROUND SALAD in Taste of Home September/October 2013