Roasted Vegetable Salad

Serves 4

  • 1 large beet
  • 2 carrots
  • 1 parsnip
  • 1 rutabaga
  • 8 to 10 garlic cloves, peeled
  • 2 tablespoons oil
  • 4 - 6 cups Napa Cabbage, Bok Choi, Belgian endive
  • Molasses-Mustard Vinaigrette
  • salt and fresh ground pepper

Heat the oven to 450ºF.  Lightly oil a half sheet pan.

Peel and dice the beet, carrots, parsnip and rutabaga all to the same size for even cooking (1/2- to 3/4-inch cuts).  Combine them with the garlic in a large bowl.  Add the oil and toss well.  Transfer to the sheet pan.  Spread the vegetables into a single layer.

Roast the vegetables for 35 to 40 minutes, stirring or shaking the pan occasionally for even cooking, until they are tender and lightly browned.

Just before serving, toss the greens with about 1/4 cup of the vinaigrette in a large salad bowl.  Add the roasted vegetables and another 1/4 cup of the dressing and toss again.  Season with salt and pepper.  Serve at once.