Roasted Winter Vegetable Salad

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


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.)

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