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Roasted Autumn Harvest Salad

  • servings: 6
Photography: DAVID M. RUSSELL

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Ingredients

For the Roasted Vegetables

  • 8 baby red or golden beets or 4 medium beets, scrubbed and trimmed
  • 1/4 cup extra-virgin olive oil
  • 8 shallots, peeled and halved
  • 4 medium parsnips, about 1 pound, peeled and cut into 3-inch lengths (quarter lengthwise any thicker end pieces)
  • 6 long, thin carrots, scrubbed well or peeled, halved lengthwise
  • 2 tablespoons fresh rosemary leaves (from 2 sprigs)
  • Coarse salt and freshly ground pepper
  • 2 bunches arugula, trimmed and washed well (6 cups)

For the Cider Vinaigrette

  • 3 tablespoons sweet cider
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon minced shallot
  • Coarse salt and freshly ground pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

Directions

  1. Step 1

    Heat oven to 450 degrees.

  2. Step 2

    Roast the vegetables: Place beets on parchment-lined aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 3/4 hours for larger beets. Let stand until cool enough to handle; rub off skins with latex gloves or paper towels. Cut beets in half or into quarters or sixths if large. Transfer to a large bowl; set aside.

  3. Step 3

    Toss peeled shallots, parsnips, carrots, and rosemary in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a rimmed baking sheet. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a large bowl; set aside.

  4. Step 4

    Make the cider vinaigrette: Combine cider, mustard, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl and whisk to combine. Whisking constantly, add olive oil in a slow, steady stream until oil is incorporated and mixture is emulsified.

  5. Step 5

    Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel or damp paper towels. Refrigerate until needed. This will help crisp the leaves.

  6. Step 6

    Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette to prevent their color from bleeding. Toss arugula with 2 tablespoons vinaigrette.

  7. Step 7

    Line a serving platter with arugula and arrange vegetables on top. Serve immediately.

Source
Martha Stewart's Cooking School, Episode 109

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