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Roasted autumn harvest salad

This episode is devoted to roasting, a straightforward and adaptable technique that also works well for meat, fish, and chicken. Martha’s roast chicken showcases the benefits of this method, with a crisp exterior and moist interior. Because roasting so beautifully concentrates the flavors of the ingredients, it’s also well suited to vegetables, and Martha includes a recipe for a delicious roasted root vegetable salad. Finally, she prepares a show-stopping dish fit for any holiday table: a green peppercorn-crusted roast tenderloin of beef.

Serves6

Ingredients

  • For the Roasted Vegetables
    • 8 baby red or golden beets or 4 medium beets, scrubbed and trimmed
    • 1/4 cup extra-virgin olive oil
    • 8 shallots, peeled and halved
    • 4 medium parsnips, about 1 pound, peeled and cut into 3-inch lengths (quarter lengthwise any thicker end pieces)
    • 6 long, thin carrots, scrubbed well or peeled, halved lengthwise
    • 2 tablespoons fresh rosemary leaves (from 2 sprigs)
    • Coarse salt and freshly ground pepper
    • 2 bunches arugula, trimmed and washed well (6 cups)
  • For the Cider Vinaigrette
    • 3 tablespoons sweet cider
    • 1/2 teaspoon Dijon mustard
    • 1 teaspoon minced shallot
    • Coarse salt and freshly ground pepper
    • 1/4 cup plus 2 tablespoons extra-virgin olive oil

Directions

  1. Heat oven to 450 degrees.
  2. Roast the vegetables: Place beets on parchment-lined aluminium foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 3/4 hours for larger beets. Let stand until cool enough to handle; rub off skins with latex gloves or paper towels. Cut beets in half or into quarters or sixths if large. Transfer to a large bowl; set aside.
  3. Toss peeled shallots, parsnips, carrots, and rosemary in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a rimmed baking sheet. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a large bowl; set aside.
  4. Make the cider vinaigrette: Combine cider, mustard, shallot, 1/2 teaspoon salt, and 1/4 teaspoon 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 arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel or damp paper towels. Refrigerate until needed. This will help crisp the leaves.
  6. Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette to prevent their colour from bleeding. Toss arugula with 2 tablespoons vinaigrette.
  7. Line a serving platter with arugula and arrange vegetables on top. Serve immediately.