Spring Root Vegetable Salad with Pistachio Vinaigrette

Spring Root Vegetable Salad with Pistachio Vinaigrette

from theoriginaldish.com

a roasted spring root vegetable salad with pistachio vinaigrette and a drizzle of creamy yogurt servings: 4-6

Ingredients

  • 2 tbsp white wine vinegar
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 large cloves garlic, grated
  • 1 tbsp honey
  • ½ cup extra-virgin olive oil
  • 2 oz roasted, salted pistachios, roughly chopped (approximately ¼ heaping cup)
  • kosher salt
  • freshly cracked black pepper
  • 1 ½ lbs golden beets, peeled + ends trimmed
  • 1 lb purple-top turnips, ends trimmed
  • 1 lb long carrots, scrubbed + cut lengthwise
  • ½ lb radishes, halved lengthwise
  • olive oil
  • 4 small shallots, thinly sliced
  • 2 oz arugula
  • 1 oz spinach
  • ⅓ cup greek yogurt
  • 2 tbsp milk

Directions

  1. 1

    Preheat the oven to 425°F.

  2. 2

    For the pistachio vinaigrette, combine the white wine vinegar, lemon zest, lemon juice, garlic, and honey in a mixing bowl. Whisk to combine. Slowly drizzle in the olive oil, whisking continuously. Stir in the pistachios. Season with salt and black pepper to taste.

  3. 3

    Cut the beets and turnips so that they’re all roughly the same size (see photos for reference). Divide all of the vegetables between 2 half sheet pans. Drizzle with olive oil and toss well to coat. Spread the vegetables into an even layer. Season with salt and black pepper. Roast for 25 minutes. 

  4. 4

    Distribute the sliced shallots onto the sheet pans. Continue to roast for 15-20 more minutes, or until caramelized and tender. Let the vegetables cool on the pans for about 10 minutes. 

  5. 5

    Combine the roasted vegetables, arugula, and spinach in a large mixing bowl. Drizzle in the pistachio vinaigrette and toss to combine. Taste and season with more salt if needed. 

  6. 6

    Arrange the salad in a large serving bowl. Whisk the greek yogurt and milk together. Drizzle over the salad. Top with black pepper.