this recipe is exciting because it uses so many csa veggies in one dish! the blog author mentioned not being able to find celery root and using butternut squash instead. I of course had celeriac but I did also have already roasted butternut squash in a very small amount left over from another dish, so at the end when it was all cooked I tossed in that left over roasted squash.
Warm Winter Vegetable Salad from the curvy carrot
Servings: 4
Ingredients
1 small red onion, cut into 1/2-inch wedges
1 small sweet potato, cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch rounds
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root, peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/4 cup walnuts
1 and 1/2 teaspoons balsamic vinegar
1 and 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard (omitted, yuck, hate that stuff)
2 tablespoons flat-leaf parsley
1/4 cup crumbled feta cheese
Instructions
1. Preheat the oven to 425 degrees.
2. In a roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root (and/or butternut squash), and beet with two tablespoons of the olive oil.
3. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, or until tender and lightly browned in spots.
4. Meanwhile, spread the walnuts in a nonstick skillet and toast over medium heat until fragrant and lightly toasted, about 6 minutes.
5. Once the walnuts have cooled, coarsely chop and set them aside.
6. In a large bowl, whisk together the lemon juice, balsamic vinegar, mustard, and the remaining tablespoon of olive oil and fold in the parsley.
7. Season with salt and pepper.
8. Add the vegetables and the walnuts to the dressing and toss.
9. Top the salad with the feta and serve warm or at room temperature.
Source: Sophie Dahl at Food and Wine.
dolce vita verde 