Best Roasted Root Vegetable Salad With Marcona Almonds Recipes

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BALSAMIC ROASTED BEET SALAD



Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

Steps:

  • Preheat the oven to 400 degrees.
  • Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
  • Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
  • Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

ROASTED ROOT VEGETABLE SALAD



Roasted Root Vegetable Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

18 red pearl onions, peeled
2 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
2 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces
2 tablespoons extra-virgin olive oil
3/4 teaspoon herbes de Provence
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 5-ounce bag baby arugula
1 ripe pear, halved, cored, cut into thin wedges
Apple Cider Vinaigrette, recipe follows
1/2 cup chopped walnuts, toasted
3 tablespoons apple cider vinegar
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside.
  • In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.
  • In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.

ROASTED BEET SALAD WITH PEARS AND MARCONA ALMONDS



Roasted Beet Salad with Pears and Marcona Almonds image

Provided by Anne Burrell

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

4 large red beets
2 Anjou pears
3 to 4 tablespoons balsamic vinegar
Extra-virgin olive oil
Kosher salt
2 cups baby washed arugula
1/4 cup Marcona almonds, coarsely chopped
1 bunch chives, finely chopped

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the beets on a sheet tray and roast until fork tender, about an hour. Remove and let cool.
  • Using a paring knife, peel the beets. Grate the beets and the pears on the largest holes of a box grater. Toss them with the balsamic, olive oil and salt.
  • Divide the arugula between 4 salad plates, spoon some of the beet-pear mixture onto the arugula and top with the chopped almonds and chives. Serve immediately.

THYME-ROASTED MARCONA ALMONDS



Thyme-Roasted Marcona Almonds image

Provided by Ina Garten

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 5

1 pound roasted, salted Marcona almonds
2 teaspoons good olive oil
2 tablespoons minced fresh thyme leaves
1 teaspoon kosher salt
1 teaspoon fleur de sel

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the almonds, olive oil, thyme and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from underbaked to burnt very quickly.
  • Sprinkle with fleur de sel, toss and set aside to cool. Serve warm or at room temperature. (Store the cooled nuts in a sealed container at room temperature for a week or two.)

SALAD WITH ROASTED ROOT VEGETABLE VINAIGRETTE



Salad with Roasted Root Vegetable Vinaigrette image

Provided by Giada De Laurentiis

Time 10m

Yield 4 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons apple cider vinegar
1 teaspoon maple syrup
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 roasted carrot
1 roasted parsnip
1/2 roasted shallot
1/2 head romaine lettuce, chopped
1/2 head radicchio, chopped
1 spear Belgian endive, stemmed and chopped

Steps:

  • For the vinaigrette: Place the oil, apple juice concentrate, vinegar, maple syrup, salt, pepper, carrot, parsnip and shallot in a blender or food processor. Blend until smooth.
  • For the salad: Place the lettuce, radicchio and endive in a salad bowl. Add the vinaigrette and toss until coated.

Nutrition Facts : Calories 281 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 409 milligrams, Carbohydrate 26 grams, Fiber 7.5 grams, Protein 3 grams, Sugar 12 grams

THYME-ROASTED MARCONA ALMONDS



Thyme-Roasted Marcona Almonds image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 5

1 pound roasted, salted Marcona almonds
2 teaspoons good olive oil
2 tablespoons minced fresh thyme leaves
1 teaspoon kosher salt
1 teaspoon fleur de sel

Steps:

  • Preheat the oven to 350 degrees.
  • Place the almonds, olive oil, thyme, and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from under baked to burnt very quickly. Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.

SHAVED ROOT VEGETABLE SALAD



Shaved Root Vegetable Salad image

This is a totally different way to approach winter vegetables. Rather than lettuce, I like to use all the root vegetables that are in season right now, brighten them up, and create a vibrant, textural salad.

Provided by Seamus Mullen

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 16

1/4 cup white wine vinegar
1/4 cup lemon juice
1/4 cup grapefruit juice
1 tablespoon raw honey
1 tablespoon Dijon mustard
1 clove garlic, grated on a Microplane
Zest of 1 lemon, divided
Sea salt and fresh pepper to taste
1 1/2 cups extra-virgin olive oil
1 artichoke
1 cup kohlrabi, about 2
1 cup beets, about 3
1 cup radishes, about 1 bunch
1 apple
Basil, for garnish
Mint, for garnish

Steps:

  • For the vinaigrette: In a jar with a tight-fitting lid (such as a Mason jar), add vinegar, lemon juice, grapefruit juice, honey, and mustard. Use a Microplane to grate the garlic into the vinaigrette, followed by half of the lemon zest. Season with salt and pepper and shake. Leaving some space in the jar, add olive oil and shake again to emulsify. Set aside.
  • Prepare the artichoke: Break off the exterior leaves to access the tender leaves. Using a paring knife, trim the stem, then "turn the artichoke" by placing it upside down. Cut around the base, removing the bitter green outer part in a circular motion. Continue cutting to get to the choke; then, starting at the bottom of the stem, cut in an upward motion. Finally, quarter the trimmed artichoke and cut out the remaining choke. (Chef's tip: Dip the artichoke in water acidulated with lemon juice to prevent browning.) Set aside.
  • For the salad: Cut the kohlrabi in half and slice on a mandolin. Trim the tops of the beets and slice on the mandolin, followed by the radish and the artichoke. Cut around the core of the apple to yield four pieces, and slice. Gently toss everything in a bowl and season with salt and pepper. Pour several tablespoons of dressing over the salad and toss again. Store extra vinaigrette in the fridge. Garnish with torn fresh basil and mint. Plate and finish with remaining lemon zest and another drizzle of vinaigrette.

ROASTED ROOT VEGETABLE SALAD WITH MARCONA ALMONDS



Roasted Root Vegetable Salad with Marcona Almonds image

Put fall vegetables to flavorful use in this easy-to-make recipe from chef Laurent Tourondel's "Fresh from the Market" cookbook. Also Try:Roasted Lamb Shoulder Stuffed with Merguez and Swiss Chard

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 14

1 small butternut squash, peeled, seeded, and cut into 6 wedges
1 small acorn squash, peeled, seeded, and cut into 6 wedges
1 small celery root, peeled and cut into 6 wedges
1 small yam, peeled and cut into 6 wedges
1 large golden beet, peeled and cut into 6 wedges, leaves reserved for garnish
1 turnip, peeled and cut into 6 wedges
1 medium parsnip, peeled and cut into 6 wedges
2 medium shallots, peeled and cut into 3 pieces each
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
1/4 cup Marcona almonds
1 1/2 tablespoons sherry vinegar
Sage-Garlic Brown Butter, warm
Zest of 1/2 lemon

Steps:

  • Preheat oven to 375 degrees.
  • Place both squashes, celery root, yam, beet, turnip, parsnip, and shallots in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to combine.
  • Evenly spread vegetables in a roasting pan or large rimmed baking sheet. Transfer to oven and roast until squash and parsnips are tender, about 30 minutes. Remove squash, celery root, yam, and parsnip from roasting pan and set aside on a platter; cover with parchment-paper-lined aluminum foil. Continue roasting beet and turnip 20 minutes more; transfer to platter and cover with foil.
  • Place almonds on a baking sheet and toast until golden brown, about 5 minutes. Remove from oven and let cool slightly. Coarsely chop and transfer to a medium bowl with vinegar and brown butter; stir to combine.
  • Uncover vegetables and drizzle with almond mixture. Garnish with reserved beet leaves and lemon zest.

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