My Underground Vegetable Salad Recipe

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

My Underground Vegetable Salad Recipe

Be the first to add a review
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 a bonus! —Peter Halferty, Corpus Christi, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

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

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMy Underground Vegetable Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review