December 1, 2007

Roasted Winter Vegetable Salad

Sara Jones, Tucson CSA

If you have any roasted veggies left over, try making a
salad with them. I like to use quinoa as the base grain, but
you can use whatever you have on hand. If the vegetable
chunks are big, cut them into bite size pieces.

2 cups cooked grains, preferably quinoa or couscous
Left over roasted vegetables, cut into bite size pieces
½ bunch cilantro, finely chopped
½ cup pecans, chopped
3-4 green onions, chopped
Salt and pepper to taste

Toss all ingredients together in a bowl. Add more oil and

vinegar if needed. Serve cold or hot.

See also Roasted Winter Vegetables

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Roasted Winter Vegetables

Sara Jones, Tucson CSA

Baby carrots, beets and turnips are
delicious roasted together. Serve over
cooked grains as a side dish.

Cut off your beet and turnip greens and cook them
together to eat in the same meal, or save
them in a plastic bag in the refrigerator for
another time.

1 bunch baby carrots, scrubbed clean
1 bunch beets, scrubbed clean and quartered
1 bunch turnips, scrubbed clean and quartered
1 tablespoon oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

Toss vegetables together with oil and vinegar and place in
a baking pan.

Sprinkle with salt and pepper.

Roast vegetables in a 375 degree oven for about 30 minutes until they are all tender. (Test one of each vegetable, as they have slightly different cooking times.)