This roasted root vegetable salad features carrots, beets, garlicky wilted chard, toasted hazelnuts, roasted cranberries, and an orange-Dijon mustard vinaigrette.
Prep Time: 30 minutes
Cook Time: 70 minutes
- 12 baby carrots with tops
- 10 small beets
- pinch of salt
- 1/4 cup fresh cranberries
- 4 T. extra virgin olive oil
- 1 bunch swiss chard
- 2 cloves garlic, finely minced, or pressed
- 2 T. toasted hazelnuts, (or other nut of choice), coarsely chopped (avoid nuts for autoimmune diet)
- 1 tsp dijon mustard
- 2 T. fresh squeezed orange juice
- 1/2 tsp. fresh grated orange zest
- 1 T. white wine vinegar
- 1/4 tsp. freshly ground black pepper
- 3 T.extra virgin olive oil
- Preheat oven to 400°.
- Remove the tops from the carrots and beets, leaving about a quarter inch of the tops attached to the stem end. Peel the carrots and the beets. Cut the carrots in half lengthwise, and quarter the beets lengthwise. Keep them separate so the beets don’t stain the carrots!
- Coat the carrots in a tablespoon of the olive oil and lightly salt. Place on a sheet pan and roast in the oven until just starting to caramelize (about 30 minutes).
- Coat the beets in a tablespoon of olive oil and lightly salt. Place on a sheet pan. Roast in the oven for 15 minutes. Add the cranberries to one side of the pan and continue roasting until cranberries begin to caramelize and beets are tender, about 15 more minutes.
- Heat remaining 2 tablespoons olive oil in a skillet and sauté garlic over medium heat until fragrant.
- Add the chard leaves and stir to coat with oil. Cover skillet and allow chard to wilt for about 10 minutes.
- Place chard leaves in a shallow serving bowl. Top with root vegetables, cranberries, and hazelnuts. Add dressing to taste.
- Whisk together mustard, orange juice, orange zest, black pepper and vinegar.
- Slowly drizzle in the olive oil continuing to whisk until emulsified and thick.
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