Roasted Vegetable and Walnut Salad

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Roasted Vegetable and Walnut Salad

 

1 pound unpeeled small beets, 6 to 7

1 large red bell pepper

4 large shallots

vegetable oil spray

1/2 pound fresh asparagus, ends trimmed, 8 to 10 medium spears

1/4 cup walnut halves

 

Dressing:

1/4 cup fresh orange juice

3 tablespoons plain rice vinegar

1 tablespoon snipped fresh dill or 1 teaspoon dried dill, crumbled

1 tablespoon light brown sugar

2 teaspoons walnut oil or peanut oil

2 teaspoons grated orange zest, optional

1/4 teaspoon salt

1/4 teaspoon black pepper

 

Preheat the oven to 400 degrees. Lightly scrub and thoroughly rinse the beets

under cold water to remove any surface dirt. Trim the stems. Wrap the beets in

aluminum foil; place on a large nonstick baking sheet. Bake for 40 minutes.

Meanwhile, cut the bell pepper in half. Remove stem, ribs and seeds. Cut each

half into 2-inch squares. Peel the shallots and cut in half.

Unwrap the beets and return to the baking sheet. Arrange the bell pepper and

shallots in a single layer on the baking sheet. Lightly spray the foods with

vegetable oil spray. Bake, uncovered, for 20 minutes. Add asparagus and walnut

halves in a single layer; lightly spray with vegetable oil spray. Bake,

uncovered, for 10 minutes, or until the beets are tender when pierced with a

sharp knife, the other vegetables are tender, and the walnuts are a light golden

brown. Cool for 10 minutes. Whisk together the dressing ingredients.

When the beets are cool enough to handle, peel and cut into quarters. Arrange

the roasted vegetables on a serving platter. Arrange the walnut halves on top of

the vegetables. Drizzle with the dressing. Serve warm or at room temperature.

Makes 4 servings.

 

 

 

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