Best Roasted Autumn Vegetable Salad Recipes

ROASTED AUTUMN VEGETABLE SALAD

Steps:

• Preheat the oven to 300F. You will need 4 cookie sheets for the following step; if you don't have enough, cook the vegetables in batches: place each diced vegetable (squash, celery root, sweet potato, and turnip) on a separate cookie sheet lined with parchment paper. Toss each with 2 tablespoons of the olive oil and season with salt and pepper to taste. Scatter the rosemary and sage on top of each. Sprinkle the butternut squash with the brown sugar and cover all the pans with aluminum foil. Fill a roasting pan with enough coarse salt to cover the bottom to a depth of 1 inch. Arrange the unpeeled onions on it and cover with aluminum foil. Place the sheet pans in the preheated over for 25 minutes, then remove all the aluminum foil except for that covering the onions. Cook the butternut squash for 10 more minutes, until gold and caramelized; cook the rest of the vegetables for 25 more minutes, until lightly brown and tender. Remove the pans form the oven and set aside to cool down, then peel the onions and cut them into wedges. Mix all the vegetables in a large bowl. Place the garlic in a small saucepan and add the milk. Place over high heat and bring to a boil. Lower the heat and simmer slowly until the garlic has fallen apart and the liquid has a thin, creamy consistency, about 10 minutes. Place the mixture in a blender and add the mustard, thyme, and remaining tablespoon of olive oil. Season with salt and pepper and pulse for 30 seconds. Pour the sauce over the vegetables. Mix thoroughly. Add salt and pepper if necessary, and serve. VINO A young, fresh Dolcetto from Piemonte is just the thing to accompany the roasted vegetables.

ROASTED AUTUMN VEGETABLE SALAD

Steps:

• To cook the beetroots: trim the stalk, not cutting the root as this prevents the beetroot from bleeding.
• Place the beetroots in a small saucepan, cover with cold water and add a pinch of salt.
• Bring to a rapid simmer and cook for 50-60 minutes until tender.
• Rather than piercing them to check their tenderness, lift the beetroots from the water and gently pull at the skin with your thumb.
• If the skin feels loose and is easy to remove, the beetroots are ready to be drained and left to cool.
• Preheat the oven to 200C or 400 degrees F.
• To cook the parsnips and carrots: peel the carrots and parsnips, trim away the top stalk and quarter lengthwise to produce sharp sticks.
• The central core of the parsnips can also be trimmed away, should they appear to be woody.
• The vegetables can be roasted from absolutely raw, but a short blanching will give them a creamier finish.
• Preheat a roasting tray on top of the stove, adding the oil.
• Add the carrots and parsnips and fry on all sides until well coloured.
• Season with salt and pepper.
• Place the roasting tray in the preheated oven and cook for 15-20 minutes, turning the vegetables from time to time, until they are becoming crispy.
• Remove the vegetables from the oven and season with salt and pepper.
• These are best served very warm, rather than piping hot.
• While the carrots and parsnips are roasting, dice the beetroots.
• To make the dressing, whisk together the mustard, soured cream and vinegar.
• The oil can now be trickled in as you whisk, allowing it to emulsify with the cream.
• If the dressing is too thick, simply loosen with a little water.
• Season with salt and pepper.
• You may only need half to two thirds of the dressing; any leftover can be kept in the fridge for several days to be used with other salads.
• Once the beetroot is diced, mix half with the dressing and this will create a pink rippled effect.
• Arrange the carrots and parsnips in a rustic fashion on four serving plates, sprinkling with the remaining diced beetroots.
• Or, if using grated beetroots, simply divide between the plates.
• Break the walnut halves into pieces and mix them with the salad leaves, then drizzle with extra walnut oil, if liked.
• Season with salt and pepper and sprinkle on top of the carrots and parsnips.
• Spoon over and around with the beetroot and soured cream dressing to finish.