Roated Vegtable Salad With Maple Mustard Vinegerette Dressing
From 2kids2catsandadog 13 years ago
- 10 min prep, 1hr tot to make
- Serves 2
Hearty seasonal salad that even non vegetarians will love!
Ingredients
- 2 lrg beets, greens reserved shopping list
- 2lrg carrots shopping list
- 2 lrg potatos (any kind will do, but if you use a smaller variety, then you will need about 4) shopping list
- 1 lrg sweet onion shopping list
- romain lettuce shopping list
- 2 Tbsp olive oil (or if you're not a vegan and you'd prefer, butter) shopping list
- salt and pepper to taste shopping list
- for dressing: shopping list
- 1/4 cup of cider vineger shopping list
- 1/2 cup of salad oil shopping list
- 2Tbs hot mustard and 1 tsp maple syrup (or 2 Tbsp screamin' maple mustard, if you ever get to stop by the maple fest in VA!) shopping list
- fresh ground salt and pepper to taste shopping list
How to make it
- preheat oven to 400
- peel and chop vegies to 1/2 inch pieces, reserving beet greens
- coat vegies in oil or butter and arrange in a roasting pan, top vegies with salt and pepper to taste
- roast vegies for 50 min, heating oven to broil during the last 10 min
- meanwhile, wash and chop romain lettuce and arrange on platter
- wash and remove stems from beet greens and roughly chop, if prefered
- to wilt beet greens: heat 1tsp olive oil in skillet set on med heat. toss greens in oil to coat and turn off heat. use a lid (or a sturdy plate, in my case) to trap heat and wilt greens for aprox. 5 min
- mix all ingredients for dressing in a cruet and shake (or whisk in a bowl, or whatever)
- top romain lettuce with wilted beet greens and top greens with roasted vegtables.
- serve with maple mustard dressing and a crustly loaf of bread
People Who Like This Dish 1
- mamalou Attleboro, MA
- 2kids2catsandadog Marlinton, WV
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