Roasted Vegetable Salad
This farm fresh Roasted Vegetable Salad is the perfect summer salad. Turn your summer veggies up a notch by roasting them. The high oven temperature caramelizes the natural sugars in vegetables, creating deep rich flavors. This salad is perfect for a light summer dinner.
You might want to wear disposable gloves when working with beets. They are pretty but they will stain your hands and anything else they touch. I served this salad with a big juicy steak. It was perfect…..full of vegetables and a salad all in one.
Roasted Vegetable Salad
Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
1 hour 10 minutes
Ingredients
For the Beets:
- 2 medium fresh beets (about 12 ounces)
- 1 tablespoon olive oil
- salt and black pepper
For the Remaining Vegetables:
- 1 3/4 pounds fresh carrots, peeled and cut into 1-inch pieces
- 4 medium shallots, peeled and quartered
- 1 tablespoon olive oil
- salt and black pepper
For the Salad Dressing:
- 6 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons granulated sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Salad:
- 8 cups romaine lettuce, torn
- 1/2 cup toasted pecans, chopped
Instructions
For the Beets:
- Preheat oven to 375 degrees.
- Peel beets and cut into 1-inch pieces.
- Place in a 2 quart baking dish.
- Drizzle with the oil and sprinkle on the salt and pepper.
- Toss to coat.
- Cover with foil and bake for 30 minutes.
For the Remaining Vegetables:
- Place carrots and shallots on a 15 x 10 x 1 -inch baking pan.
- Drizzle with oil and sprinkle on the salt and pepper.
- Toss to coat.
- Remove foil from the dish with the beets.
- Increase the oven to 425 degrees.
- Return the beets back to the oven along with the pan of carrots and shallots.
- Roast uncovered 30 to 40 minutes or until vegetables are tender.
For the Salad Dressing:
- To a jar with a lid add the oil, vinegar, thyme, mustard, sugar, garlic powder, salt and pepper.
- Shake to combine.
For the Salad:
- Add the torn lettuce to a large bowl; pour dressing on lettuce; toss to coat and transfer to a platter.
- Top with roasted vegetables and pecans.
MORE SALAD RECIPES
1. GRANDMA’S MEXICAN BEAN SALAD TO GO 2. WATERCRESS STEAK SALAD 3. DRESSED UP POTATO SALAD
I love roasted Veggies! and top a salad off with them… DELICIOUS!!
Roasted veggies make the best salad!
This is my kind of salad! Love it!