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Writer's pictureMickey

Roasted Vegetable Salad

Starting to eat a big healthier and saw this colorful salad and I just had to try it. I made a trip to Whole Foods and got some fresh organic ingredients. It was delicious!


Ingredients:

1 head Garlic

5 tbsp Olive Oil, divided

1 bag Rainbow Carrots

1 bunch Beets

1 bunch Rainbow Chard

1 tbsp Lemon Juice

1/4 cup raw Pepitas

Sea Salt to taste

Black Pepper to taste


Instructions:

  1. Preheat the oven to 350 degrees

  2. Cut the top off the head of garlic and drizzle with 1/2 tablespoon olive oil. Wrap it in foil and bake it for 20 minutes. Remove it from the oven and keep it wrapped to cool.

  3. Turn the oven up to 425 degrees.

  4. Bring a pot of water to a boil, blanch the carrots in the boiling water for 2 minutes. Then add the beets and boil for 8 minutes. Remove and run under cold water. Peel the beets.

  5. Halve the carrots and quarter the beets, place them on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Roast for 20 minutes, flipping vegetables halfway through.

  6. Arrange the chard on another baking sheet. Drizzle with 1/2 tablespoon oil and pinch of salt, and rub it all over the leaves. Roast for 5 minutes, or just until the leaves have softened and become slightly browned.

  7. For the dressing, squeeze the roasted garlic out into a small mixing bowl. Mix in lemon juice and add a pinch of salt. Next, whisk in the remaining 3 tablespoons olive oil and combine until smooth, if the garlic is still solid, puree them in a small blender.

  8. Toast the pepitas in a small skillet over medium heat. Cook constantly for 2 minutes or until they start to pop, then sprinkle with salt.

  9. Toss the carrots and beets with the garlic dressing. On a large platter, layer roasted chard on the bottom, then the carrots and beets, a drizzle more of garlic dressing then sprinkle on the pepitas, black pepper and more salt if desired.

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