PHRECIPE

Roasted Vegetable Salad



Yield: 4 servings

2 cups potatoes, cut into bite-sized pieces
1 fennel bulb, trimmed and cut into bite-sized pieces
2 medium red bell peppers, seeded, deveined and cut into thin strips
1 cup turnips, peeled and cut into bite-sized pieces
2 medium-sized beets, peeled and cut into bite-sized pieces
1 tablespoon sea salt
freshly ground black pepper
5 tablespoons extra virgin olive oil
2 bunches spinach, arugula, or field greens, rinsed, trimmed and stemmed
½ cup toasted pecans, walnuts, or pumpkin seeds (optional)

1. Preheat oven to 400 degrees.
2. Toss the vegetables with the salt, pepper and olive oil in a large mixing bowl. Spread in a single layer on a baking sheet and bake until just tender, 35-40 minutes. Toss the vegetables with about 2 tablespoons of Roasted Garlic Dressing to lightly coat the vegetables, and set aside.
3. To serve the salad, arrange the spinach on 4 plates, then top with equal amounts of the warm vegetable mixture. Sprinkle with toasted walnuts or pecans, if desired, drizzle with a bit more dressing, and serve at once.
Yield: 4 servings

ROASTED GARLIC DRESSING
Yield: 2 cups
1 cup garlic cloves, peeled
1 cup extra virgin olive oil
½ cup water
¼ cup balsamic vinegar
¼ cup red wine vinegar
1 tablespoon white miso (optional)
2 tablespoons minced fresh thyme or 1 teaspoon dried oregano
pinch of ground nutmeg
1 teaspoon sea salt
2 teaspoons freshly ground black pepper

1. Preheat oven to 350 degrees.
2. Put the peeled garlic cloves in a baking dish, and cover with olive oil. Cover the dish with foil and roast 25 minutes or until golden brown. When cool, remove the garlic with a slotted spoon and transfer to a blender.
3. Add the rest of the ingredients and blend until smooth. Add a bit more water if it’s too thick.


* Reserve roasted garlic oil for another use, such as drizzling over
pasta, veggies or salad. It will keep in the refrigerator for up to a week.

-From the NYC Green Cart Cookbook

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