Rustic Roasted Root Vegetable Salad

Using seasonal veggies from Elmridge Farms, this toasty salad’s a star on the new Obladee by Day menu—but you can make it at home, too.

Yields 4 servings

2 cups seasonal greens such as kale, spinach, arugula
3 medium mixed baby beets, peeled and chopped
2 small celeriac, peeled and cubed
2 rainbow carrots, peeled and cubed
8 Brussels sprouts, halved
½ cup large cauliflower florets 
olive oil
1 thyme sprig
1 rosemary sprig
salt and pepper to taste
¼ cup Champagne vinegar
½ cup olive oil
¼ tsp grainy mustard
½ clove garlic, chopped very finely
1 tbsp honey
1 cup balsamic vinegar
½ cup of Holmestead cow's feta
salt and pepper to taste

Roasted vegetables: Preheat oven to 425°F. Remove the leaves from the rosemary and thyme sprigs and roughly chop. In one bowl toss the beets, celeriac and carrot with half the chopped herbs and toss with sufficient olive oil to coat, and season generously with salt and freshly ground pepper. Place on an oiled baking tray and place in the preheated oven for 15-20 minutes, until vegetables are tender but still firm. In a separate bowl, do the same as above for the brussels and cauliflower florets. Roast on an oiled baking tray for 10 minutes until vegetables become fragrant and begin to turn golden brown. Toss all vegetables together in one bowl. 

Greens: Remove all hard stems, and roughly tear leaves with hands into bite-size pieces.

Honey Mustard Vinaigrette: In a bowl, combine champagne vinegar, grainy mustard, garlic and honey. Slowly add olive oil to bowl while whisking continuously until dressing emulsifies. Season to taste.

Balsamic Reduction: Pour balsamic vinegar into a small saucepan and cook over low heat, simmering until vinegar has reduced to a thick syrup. 

Assembly: In a bowl dress greens with honey mustard vinaigrette. Divide greens evenly among four plates. Top greens with warm roasted root vegetables.

Drizzle overtop with balsamic reduction. Garnish with crumbled feta. 

This salad is served warm. Dressings will keep for one week.

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