MY UNDERGROUND VEGETABLE SALAD

My Underground Vegetable Salad image

Oven-roasting root vegetables is a delicious way to get the most out of these earthy treats, bringing out their subtle sweetness. Serving them over endive with a homemade vinaigrette is just a bonus! -Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 19

Previous Next

Ingredients

1 pound medium fresh mushrooms, halved
8 small carrots, peeled and halved lengthwise
2 cups cubed peeled celery root (about 1/2 pound)
2 cups cubed peeled rutabaga (about 1 medium)
2 cups cubed peeled sweet potatoes (about 1 medium)
2 tablespoons olive oil
1/4 teaspoon salt
2 cups cherry tomatoes, halved
8 cups torn curly endive
VINAIGRETTE:
3 tablespoons apple cider or juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
1 teaspoon stone-ground mustard
1 teaspoon grated lemon zest
1/2 teaspoon fennel seed, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil

Steps:

Preheat oven to 400°. In a large bowl, combine the first five ingredients. Add oil and salt; toss to coat. Transfer to a greased shallow roasting pan. Roast 30-35 minutes or until vegetables are tender, stirring occasionally. Add tomatoes; bake 10 minutes longer., Place endive in a large bowl. In a small bowl, whisk the first eight vinaigrette ingredients. Gradually whisk in oil until blended. Pour over endive; toss to coat. Divide endive among eight plates; top with roasted vegetables.

Nutrition Facts : Calories 261 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 261mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 7g fiber), Protein 4g protein.