Winter root vegetables are so beautiful that I just can't help myself. I want to buy them all! You can keep your diamonds. I want these pretty little jewels adorning my plate every night. Just look at those emerald greens, the gold and amethyst carrots, the ruby and sapphire potatoes. But wait! There's more! I love the hidden gem most of all because I can identify with this root vegetable. It's the shy girl with the unassuming and plain exterior that has a hidden depth and beauty when you get to know her. Her name is Rainbow Radish! Come on Rainbow Radish! The spotlight is yours! Do your thing! (Cue music as Rainbow Radish starts strutting it down the runway.) Today Rainbow Radish is wearing a chiffon mustard-green dress with some daring purple, gold, and orange-carrot pumps! Wow! How can she walk in those? Look at that ruby and sapphire potato necklace by Spud Lauren. Absolutely stunning! I could go on forever, but I'll spare you the rest of my ramblings. You can see for yourself that these root vegetables are absolutely gorgeous.
But what to do? Well, in case you haven't guessed from the title of this post. ROAST them, and make an absolutely stunning salad! Root vegetables are an absolute feast for the eyes, and paired with greens (mustard greens in this case) the nutrition value shoots through the roof. I know I was having a little fun comparing root vegetables to jewels, but they really are full of all of the good things you want in your diet. If you don't believe me, scroll down and take a look at the nutrition labels.
Well, go ahead now. Don't be shy. Roast some root vegetables and don't forget to leave a comment below to let me know what you love and maybe don't love as much about this recipe. I can't wait to hear from you!
- 1 lb new potatoes (tri-colored)
- 6 oz. pearl onions
- 6 oz. rainbow radishes
- 6 oz. white turnips
- 1/2 lb. rainbow carrots
- 3 oz. dried apricots
- 3 cloves of garlic
- 1/2 cup vegetable broth
- 2 tbsp. vegetable oil
- 1 tsp. Herbes de Provence
- 1 tsp. salt
- 1/2 lb. mustard greens (Note: The greens are not roasted)
- 1 lemon
- 4 tsp whit wine vinegar
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce (gluten free)
- 1/2 tsp salt
- Fresh ground pepper
- Preheat oven to 350° F.
- Slice potatoes and onion in half.
- Peel and slice radishes, turnips, and carrots into pieces about the same size as the potatoes and onions.
- Slice apricots into thirds.
- Peel garlic cloves.
- Mix all ingredients (including broth, oil, and herbs) together EXCEPT for the mustard greens and roast for 40 minutes.
- While the vegetables are roasting, remove the leaves of the mustard greens from the stem and chop the leaves into small one-inch pieces. Discard the stems.
- Mix the hot vegetables in with the mustard greens. The heat from the vegetables will wilt the mustard greens.
- Mix all ingredients together and pour over the salad. Gently mix into the salad.