Isn't this a gorgeous salad? The good news is it tastes as good as it looks and is totally easy to make. Everything gets baked in the oven, toss together and that's it.
I did tweek it a little from the original recipe but then I always tend to do that.
Also, since it is becoming Fall, this dish is equally good served hot as a side dish. Very versatile.
Here is how it's made.
2 medium carrots
1 onion (optional)
5 cloves of garlic smashed with the flat edge of the knife
|cut the cauliflower into florets|
|cut the zucchini into chunks|
|peel and cut out the core and chop the parsnips|
|peel (if desired) and cut carrots into chunks|
|wrap the beets in foil and roast for about an hour. after they have cooled remove the skin and chop into chunks|
|cut onion into chunks also,|
To season you will need: 6 Tbsp olive oil, divided
1 tsp salt
1/2 tsp black pepper
3 sprigs thyme
In a large bowl toss together all the chopped vegetables, except the beets. Drizzle with 2Tbsp oil, salt, pepper, 3 garlic cloves and thyme leaves removed from one stem of the sprig. Toss together. In another bowl add the beets drizzle with 1Tbsp oil, a good pinch (1/8-1/4tsp) salt and pepper,2 remaining garlic cloves. Toss together.
Drizzle the bottom of an oven proof roasting dish (I used a large baking pan) with the rest of the olive oil, lay 2 sprigs of thyme on the bottom. Arrange the vegetables evenly in the dish. I put the beets to one side so it didn't turn all the other vegetables pink, but you don't have to.
Roast in a 350 degree oven for about 30 minute or until the carrots and beets are fork tender ( a fork can easily be stuck into the vegetable).
To serve you will need: smoked paprika
Feta Cheese, crumbled
small bunch of fresh mint, chopped
Balsamic vinegar (optional)
Remove from the oven and cool. Place on a serving platter with a generous sprinkling of smoked paprika, crumbled Feta cheese and fresh chopped mint. I sprinkled mine with a little Balsamic vinegar.
Serve at room temperature or cold.
Recipe adapted from Chef Jimmy Boswell- Taste of Home blog
Chef Jimmy Boswell