Warm Winter Vegetable Salad with Roasted Thyme and Tangerine Vinaigrette
Really, isn't nature amazing?? Look at this palate of vibrant color. I'm swooning over it. To make matters even better, this little recipe I cooked up yesterday turned out terrifically delicious and made a satisfying lunch. The full recipe is at the bottom of the post.
To begin; Cut up your veg. Swoon.
Put it into a baking pan. I put the beets in a separate pan so the color wouldn't bleed into the other veggies. I used beets, purple potatoes and butternut squash, but this would be great with sweet potatoes or yams, regular potatoes, gold beets, and another type of squash. I'm seeing a rays of sunlight with gold beets, butternut squash and orange yams. Have fun with it and let me know what you think!
1 large or 2 small beets
1 large or 2 small butternut squash (or similar)
1 large or 3 small purple potatoes or yams/sweet potatoes
Olive oil for coating vegetables
half a small bunch of thyme
a few bay leaves
any greens you like (I used pea shoots here) or none at all
Preheat oven to 400 degrees. Peel the beets, potatoes, and squash and cut into 1 inch cubes. Put in a roasting pan, toss with some olive oil, salt and pepper. Put the thyme stems over the top and tuck in a few bay leaves.
Roast in the oven for about 30 minutes or until the veggies are tender but still holding their shape.
Remove from the pan, let cool slightly, toss with the dressing and greens if you you like and serve.
For the Roasted Thyme and Tangerine Vinaigrette
1/8 cup Honey
Juice of 3 Tangerines
2 tsp. minced shallots
1/2 tsp Dijon Mustard
Roasted thyme from the vegetables, pull right off the stem
1/4-1/2 cup Extra Virgin Olive Oil (depending on how juicy the tangerines are)
salt and pepper to taste
Shake it all up in a jar or whisk it up in a bowl.