Roasted Root Vegetable Salad with Erbe Italiane Dressing
COMMENTS
-
Janell Pekkain on
Love roasted root vegetables and your spice blend sounds amazing! Looking forward to trying the recipe with our CA koroneiki evoo – yum!
Roasted Root Vegetable Salad with Erbe Italiane Dressing
Roasted Root Vegetable Salad with Erbe Italiane Dressing
By Erica Perez
Rated 5.0 stars by 1 users
Category
Salad
Author:
By Erica Perez
Servings
4
Our Erbe Italiane di Lusso blend is great for making quick salad dressings or dips at home. The blend of basil, Mediterranean oregano, garlic, rosemary, marjoram, parsley, green onion, thyme, sage, lemon zest and white pepper adds savory complexity, especially to vinaigrettes.
This dressing is definitely on the tangy side, thanks to the mustard and red wine vinegar.
It pairs especially nicely with the caramelized sweetness of roasted root vegetables, such as beets, parsnips and sweet potatoes.
You can roast the vegetables and make the dressing ahead of time and toss them all together with the arugula when you're ready. Serve this salad at room temperature as a side dish, or add cheese or nuts to make it a main dish.
Ingredients
- 2 sweet potatoes (about 1.5 lbs)
- 5 parsnips (about 1.25 lbs)
- 4 medium beets (about 1.5 lbs)
- 3 tablespoons olive oil, divided
- 3 teaspoons salt, divided
- 2 cups fresh arugula
Dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
-
2 tablespoons Oaktown Spice Shop Erbe Italiane di Lusso
- 2 teaspoons Dijon mustard
- Salt to taste
Directions
- Preheat oven to 400°. Peel sweet potatoes, parsnips and beets and cut into similar-sized cubes or wedges. Toss the sweet potatoes and parsnips with 2 tablespoons olive oil and 2 teaspoons salt in a large bowl. Place in a single layer on a rimmed baking sheet sprayed with oil.
- Toss beets with the remaining 1 tablespoon olive oil and 1 teaspoon salt. Place in a single layer on another rimmed baking sheet sprayed with oil.
- Bake at 400°, tossing every 15 minutes or so with a spatula to prevent sticking or burning, until the beets are tender and the parsnips and sweet potatoes are beginning to turn golden brown.
- This will take about 20 to 30 minutes for the parsnips and sweet potatoes, and 30 to 40 minutes for the beets. Let the vegetables cool completely (about 20 minutes).
- Meanwhile, whisk together all the dressing ingredients. Place vegetables in a large bowl, and toss with about two-thirds of the dressing. Serve at room temperature over arugula with the remaining dressing.
OK, I’ll bite (this time literally; later, figuratively): what’s koroneiki? Know CA & evoo.
That pedantry aside, eager to make this! Sounds wonderful and I’ve most of the ingredients on hand.