RECIPES

Arlington Club Roasted Root Vegetable Salad

roastedroot.jpg

 (Arlington Club)

  • Prep Time

    30min

  • Cook Time

    1hr

  • Total Time

    1hr 45min

  • Servings

    6

A savory mix of hearty autumn vegetables with toasted Marcona almonds.

Ingredients

  • ¼ cup Marcona almonds
  • 1 small butternut squash, peeled and seeded
  • 1 small acorn squash, peeled seeded
  • 1 medium parsnip, peeled
  • 1 turnip, peeled
  • 1 small celery root, peeled
  • 1 large golden beet, peeled (leaves reserved for garnish)
  • 1 small yam, peeled
  • 2 medium shallots, peeled, each cut into 3 pieces
  • ¼ of cup extra virgin olive oil
  • 1½ tablespoons sherry vinegar
  • Zest from ½ lemon
  • Sea salt & freshly ground black pepper to taste

Sage Garlic Brown Butter

  • 4 tablespoon unsalted butter
  • 1 tablespoon chopped sage
  • 1 clove finely chopped garlic

Preparation

Prepare the toasted almonds

  • Preheat oven to 375F. Place the Marcona almonds on a baking sheet and toast for 5 minutes, or until they turn golden brown in color. Remove from oven and once cool enough to handle, roughly chop.

Step 1

  • Slice the squashes, parsnip, turnip, celery root, and beet into 6 wedges each.

Step 2

  • Individually toss each vegetable with a little olive oil and season with salt and pepper then transfer the vegetables a roasting pan – making sure the beets and the turnips stay together because they will have to roast longer.

Step 3

  • Toss the shallots with olive oil and season with salt and pepper and distribute on the roasting pan.

Step 4

  • Roast until the squash and parsnips are tender, about 30 minutes.

Step 5

  • Remove all vegetables, with the exception of the beets and the turnips, from the roasting pan, transfer to a platter, and cover with foil. Place the beets and the turnips back into the oven and roast for an additional 20 minutes.

Step 6

  • While turnips and beets continue to roast, melt the butter in a small pot set over medium heat and allow to cook until golden brown.

Step 7

  • Add the garlic, sage and chopped almonds and remove from heat and whisk in the red wine vinegar.

Step 8

  • Once turnips and beets are fully roasted, add them to the platter. Drizzle the vegetables with the sage brown butter and chopped nuts.

To serve

  • Garnish with reserved beet leaves and lemon zest and serve in the center of the table.