Tuesday, September 2, 2014


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.

You will need: 3 medium beets
                      2 medium carrots
                      2 parsnips
                      2 zucchini
                      1 cauliflower
                      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

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