Parry Sound & Area Food Collaborative

Here is a recipe idea that uses some seasonal vegetables!

*Adapted from marthastewart.com

Roasted Vegetable and Arugula Salad

For the Salad:

• 4 medium beets, peeled and chopped into 1-inch pieces
• ¼ cup extra-virgin olive oil
• 8 shallots, peeled and halved
• 4 medium parsnips, peeled and cut into thick matchsticks
• 6 carrots, peeled and cut into thick matchsticks
• 2 tablespoons fresh rosemary
• Salt and Pepper, to taste
• 6 cups arugula
• ¼ cup goat cheese

For the Dressing:

• 3 tablespoons of sweet apple cider
• ½ teaspoon Dijon mustard
• 1 teaspoon minced shallot
• Salt and pepper
• ¼ cup plus 2 tablespoons extra-virgin olive oil

Directions

1. Heat oven to 350°F.
2. Roast the vegetables: place the beets on a parchment-lined baking sheet and drizzle with 1 tablespoon olive oil. Wrap in foil and bake for roughly 45 minutes, or until tender. Allow beets to cool and set aside.
3. Toss peeled shallots, parsnips, carrots, and rosemary in a large bowl with remaining 3 tablespoons olive oil, then season with salt and pepper. Spread in a single layer on a baking sheet. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer into a large bowl; set aside.
4. Make the apple cider vinaigrette: combine apple cider, mustard, shallots, ½ tsp salt, and ¼ tsp pepper in a bowl and whisk to combine. Whisking constantly, add olive oil in a slow, steady stream until oil is incorporated and mixture is emulsified.
5. Wash and dry arugula, then place in a bowl.
6. Toss parsnips, carrots, and shallots with 2 tbsp vinaigrette. Toss beets separately with 1 tbsp vinaigrette to prevent their colour from bleeding. Toss arugula with remainder of vinaigrette.
7. Combined arugula and roasted vegetables in a large bowl. Top with crumbled goat cheese and enjoy immediately.