CHICKEN AND ROASTED VEGETABLE SALAD

Chicken and Roasted Vegetable Salad image

Yield Serves 2 or 3

Number Of Ingredients 9

6 small beets (about 1 pound), trimmed
1/3 cup plus 4 teaspoons olive oil
6 small red potatoes (about 3/4 pound)
2 zucchini (about 1 pound)
4 medium carrots
3 tablespoons fresh lemon juice
1 tablespoon minced fresh parsley leaves
2 cups shredded cooked chicken such as rotisserie chicken
1 small head frisée or other curly endive or escarole, quartered

Steps:

Preheat oven to 400°F.
Peel beets and cut into 3/4-inch wedges. In a bowl toss beets with 1 teaspoon oil to coat and in one end of a shallow baking pan spread in one layer.
Cut potatoes into 3/4-inch-thick slices. In another bowl toss potatoes with 1 teaspoon oil to coat and at other end of baking pan spread in one layer, making sure that potatoes do not touch beets (beets will bleed).
Cut zucchini diagonally into 1/2-inch-thick slices and cut slices lengthwise into 1/2-inch-wide sticks. In a bowl toss zucchini with 1 teaspoon oil to coat and in one end of another shallow baking pan spread in one layer.
Cut carrots diagonally into 1/3-inch-thick slices. In a bowl toss carrots with 1 teaspoon oil to coat and at the other end of second baking pan spread in one layer.
In a small bowl whisk together lemon juice, parsley, remaining 1/3 cup oil, and salt to taste.
Bake vegetables in oven 5 minutes, or until zucchini is just tender, and transfer zucchini to a shallow bowl. Bake remaining vegetables, testing them every 5 minutes, 10 to 15 minutes more, or until tender, and transfer as cooked to separate shallow bowls.
Stir dressing and spoon about 1 tablespoon over each vegetable, tossing to coat. In a bowl toss chicken with remaining dressing.
Arrange vegetables and salad greens on a platter and mound chicken in middle. Alternatively, vegetables, chicken, and dressing may be tossed together, but beets will bleed. Serve salad at room temperature.