ROASTED VEGETABLE SALAD
MAKES 8 SERVINGS
INGREDIENTS
2 medium sweet potatoes, halved lengthwise and cut into ½-i nch- thick slices
2 medium parsnips, cut on an angle into ½-i nch-t hick slices
2 medium carrots, cut on an angle into ½-i nch-t hick slices
1⁄3 cup olive oil
2 medium beets, halved and cut into ½-i nch-t hick slices
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar or sherry vinegar
1 small shallot, finely chopped
2 tablespoons chopped fresh basil
DIRECTIONS
Preheat the oven to 400°F. Line two rimmed baking sheets with parch-ment paper.
In a large bowl, toss the sweet potatoes, parsnips, and carrots with 2 tablespoons of the olive oil. In a separate bowl, toss the beets with 1 tablespoon of the olive oil. Divide between the prepared baking sheets, keeping the beets separate from the other vegetables. Spread them into an even layer. Roast for 15 minutes. Stir, rotate the baking sheets, and roast for 15 to 20 minutes more, until the vegetables are browned. Remove from the oven; set aside to cool.
In a large bowl, whisk together the mustard, vinegar, shallot, basil, and remaining olive oil until well combined.
Add the roasted vegetables to the bowl with the dressing and toss to coat. Serve.
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