Roated Vegtable Salad With Maple Mustard Vinegeret... |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 2 |
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Hearty seasonal salad that even non vegetarians will love! Ingredients:
2 lrg beets, greens reserved |
2lrg carrots |
2 lrg potatos (any kind will do, but if you use a smaller variety, then you will need about 4) |
1 lrg sweet onion |
romain lettuce |
2 tbsp olive oil (or if you're not a vegan and you'd prefer, butter) |
salt and pepper to taste |
for dressing |
1/4 cup of cider vineger |
1/2 cup of salad oil |
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!) |
fresh ground salt and pepper to taste |
Directions:
1. preheat oven to 400
2. peel and chop vegies to 1/2 inch pieces, reserving beet greens
3. coat vegies in oil or butter and arrange in a roasting pan, top vegies with salt and pepper to taste
4. roast vegies for 50 min, heating oven to broil during the last 10 min
5. meanwhile, wash and chop romain lettuce and arrange on platter
6. wash and remove stems from beet greens and roughly chop, if prefered
7. 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
8. mix all ingredients for dressing in a cruet and shake (or whisk in a bowl, or whatever)
9. top romain lettuce with wilted beet greens and top greens with roasted vegtables.
10. serve with maple mustard dressing and a crustly loaf of bread
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