Roasted Vegetable Salad (GF)

This salad is easy to make and you can use any vegetables you want as long as you keep in mind the cooking times of the vegetables. For example, if you have really large carrots and your parsnips are small, consider halving or quartering the carrots prior to roasting.- Roger Letourneau

2 lrg carrots, whole
2 lrg parsnips, whole
1 sml cabbage, sliced thick
½ jar Meuwly’s pickled golden beets or carrots
salt to taste
olive oil as needed
sherry vinegar to taste
1 bunch parsley
1 bunch chives or green onions

Pre-heat oven 350ºF.

Wash the vegetables and remove excess water. Place into a bowl with olive oil and salt and toss well. Be careful not to break the cabbage, keep the root intact. Once your vegetables are well-coated, place them in a deep baking tray or ceramic dish and cover tightly with aluminum foil. Place in the oven and cook for 30 minutes. At this point check your vegetables for doneness. The trick is to have vegetables that are soft enough to absorb a vinaigrette but not soft enough to turn into a mash—strive for al dente on the root vegetables and just cooked through for the cabbage.

Cool and reserve roasting liquid (if not too burnt) from the pan. Cut the cooked vegetables into bite size pieces. You could do diamond cuts or paysanne or cut them at an angle. Cut your pickled vegetables into small dice as they will be part of the vinaigrette. Chiffonade or rough chop the parsley leaves and finely cut the chives. Reserve.

Combine parsley stems with sherry vinegar, roasting liquid and salt in a blender. Make sure it tastes fairly acidic and well-seasoned. Next, blend olive oil into this mixture to make a vinaigrette. Taste again and adjust seasoning. Mix the vinaigrette with the pickled vegetables, chopped parsley, and chives.

When you’re ready to serve, toss your vegetables in this dressing.