Roasted Root Vegetable Salad with Crisp Capers
Serves 5
3 beets, peeled and quartered 10 shallot bulbs, trimmed and peeled (and sliced in half if large)
4 large carrots, peeled and cut
into 1-inch pieces
1 bunch radishes, trimmed and
halved
Olive oil
1 cup walnuts, toasted and
chopped
4 cups baby salad greens 2 heaping tablespoons capers,
drained on paper towels
1⁄2 cup olive oil
Creamy Avocado Dressing (recipe
follows)
A Preheat the oven to 375 degrees. Prepare the vegetables, ensuring they are all evenly sized. Place the cut vegetables in a large bowl and toss with just enough olive oil to coat each piece (about 3 tablespoons). Spread a piece of parchment paper on a baking sheet and arrange them on the paper. Move the pieces around, placing the cut side down and ensuring there is a bit of space between each piece.
A Use two baking sheets if necessary. Roast for 30 minutes, or until fork-tender. Remove from the oven and allow to cool.
A Meanwhile, heat the 1⁄2 cup oil in a skillet set over a medium flame. Carefully add the capers and cook until they’re lightly browned and crisp. Drain on a paper towel.
A To serve, toss the lettuce with 1⁄3 cup dressing and spread out on a serving plate. Arrange the roomtemperature vegetables over the greens, add the walnuts, top with the capers and drizzle extra dressing over top.
Creamy Avocado Dressing
Makes about 1 cup
⁄4 cup extra virgin olive oil 1
1⁄4 cup water
2 tablespoons fresh lemon juice 1 very ripe avocado, peeled, putted and roughly chopped 2 teaspoons fresh tarragon (or 1 teaspoon dried)
1⁄2 teaspoon kosher salt
Cracked black pepper
Combine all of the ingredients in a blender (or use an immersion blender) and puree until creamy. Taste and add more salt and pepper, if desired. Can be made a day ahead. Keeps tightly covered, in a glass container, for 3 days.