Roasted Root Vegetables Vinaigrette

roasted root vegetables (beets, carrots, leeks and potatoes) vinaigrette

A few weeks back, I alluded to my love of roasting. I am such a fan of this cooking method that I willingly set my oven to a blazing temperature at least once a week, even in the middle of summer. Maybe that makes me crazy (I prefer passionate, thank-you-very-much), but if you get hopelessly hooked on the caramel-y, slightly sweet flavor of roasted veggies (as I have), you may just find yourself doing the very same thing. Seriously though, any cooking method that makes cauliflower edible taste good must be amazing, right?

Moving on, I know you’re probably wondering why on earth I’m writing so enthusiastically about roasting root veggies when all of the wonderful summer produce is finally in season. Well, it’s because today is Bastille Day and as such I’m feeling très français. The word on the street is that platters of assorted vegetables dressed in vinaigrette are quite common at Parisian brasseries. (Full disclosure: I’ve never been to France, so please correct me if these rumors are incorrect.) I simply love how beautiful they look lined up next to one another, not to mention their amazing flavor. Year-round these make for a fantastic accompaniment to buckwheat galettes, savory tarts and quiche, roasts (beef, pork) and more. Bon appétit!

Roasted Root Vegetables Vinaigrette

(beets heavily adapted from Basic Food Preparation Recipe Book, Fall 2010 Edition, Mission College, Santa Clara, CA; carrots heavily adapted from Bon Appétit, November 2010)

Active Preparation Time: 30 minutes

Inactive Preparation Time: 1 hour+

Roasting Time: Please see individual recipes

Serves: 4 as a side

Ingredients

Beets:

  • 12 ounces (from one bunch) trimmed and peeled Beets, cut into 1/2″ dice (yields about 2 cups)
  • 1 1/2 tablespoons (21 grams) Olive Oil, divided
  • 1/2 teaspoon Garlic, minced
  • 1/4 teaspoon Kosher Salt
  • 1 teaspoon Whole Fennel (or Anise) Seed, chop finely with a knife or finely crush in a mortar and pestle
  • 1 teaspoon (5 grams) Dijon Mustard (smooth variety, not whole grain)
  • 2 tablespoons (28 grams) Red Wine Vinegar
  • Kosher Salt and Black Pepper, to taste

Carrots:

  • 8 ounces (from one bunch) trimmed, unpeeled Baby Carrots
  • 1 tablespoon (14 grams) Olive Oil, divided
  • 1/2 teaspoon Garlic, minced
  • 1/4 teaspoon Kosher Salt
  • 1 teaspoon Fresh Rosemary, minced
  • 1 teaspoon (5 grams) Whole Grain Dijon Mustard
  • 1 teaspoon (5 grams) Red Wine Vinegar
  • 1 teaspoon (5 grams) Balsamic Vinegar
  • Kosher Salt and Black Pepper, to taste

Fingerling Potatoes:

  • 1 pound Fingerling Potatoes, cut into 3/4″ pieces
  • 1 1/2 teaspoons (7 grams) Olive Oil
  • 1 teaspoon Fresh Tarragon, minced (optional)
  • Kosher Salt and Black Pepper, to taste

Leeks:

  • 2 Leeks, trim, halve and wash very well to remove any sand, pat dry
  • 1 teaspoon (5 grams) Olive Oil
  • Kosher Salt and Black Pepper, to taste

Instructions

Prepare Vinaigrettes:

For Beets: Sprinkle minced garlic with salt and mash it into a paste using the side of your knife or the back of a spoon. Combine garlic through red wine vinegar in a small bowl, whisk to combine. Slowly drizzle in 1 tablespoon (14 grams) of the olive oil while whisking constantly until fully emulsified; set aside.

For Carrots: Sprinkle minced garlic with salt and mash it into a paste using the side of your knife or the back of a spoon. Combine garlic through balsamic vinegar in a small bowl, whisk to combine. Slowly drizzle in 2 teaspoons (10 grams) of the olive oil while whisking constantly until fully emulsified; set aside.

Roast Beets and Carrots:

Position oven rack on the center level, preheat to 450°F. Line a large, rimmed sheet pan with parchment paper; set aside. In a small bowl, toss beets with 1 1/2 teaspoons (7 grams) olive oil and a pinch of salt and pepper to coat. Spread in a single layer on half of the lined sheet pan.

Place carrots on the other half of the sheet pan and drizzle with a teaspoon of the (5 grams) olive oil and a pinch of salt and pepper. Roll to coat evenly. Place pan in the oven and roast for about 20 minutes or until carrots are slightly blistered and tender; remove carrots to a heatproof dish and toss with the rosemary-balsamic vinaigrette. Return pan to oven and continue to roast beets for 10 minutes or until tender; remove to a heatproof dish and toss with fennel vinaigrette.

Allow carrots and beets to marinate, uncovered, at room temperature for at least 1 hour (cover and refrigerate after 2 hours) before serving; toss occasionally to make sure they’re nicely coated. Reheat in the oven if desired or serve at room temperature.

Roast Potatoes and Leeks:

Once the beets and carrots have marinated for at least 30 minutes, roast remaining vegetables in the preheated 450°F oven. Line a large, rimmed baking sheet with a fresh piece of parchment (the other one used for the carrots and beets will likely be sufficiently toasted in spots). Toss potatoes with olive oil and salt and pepper. Arrange in a single layer on half of the sheet pan. Toss leeks with olive oil and seasonings; arrange on the other half of the sheet pan.

Place pan in the oven and roast for about 15 minutes or until leeks are browned in spots and tender; season to taste with salt and pepper, remove to a heatproof dish (or large serving platter). Turn potatoes over and return pan to the oven; roast for 15-20 minutes or until tender. Remove to a heatproof dish (or the serving platter with the leeks), and season to taste with salt and pepper, sprinkle with tarragon (if using).

Serve:

Arrange vegetables on a large platter (as shown) or several small plates. Serve while potatoes are still piping hot.

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3 Comments

  • Reply
    Christine's Pantry
    July 14, 2011 at 12:35 pm

    Can’t go wrong with roasted veggies.

  • Reply
    RavieNomNoms
    July 15, 2011 at 10:21 am

    Oh wow, that sounds amazing. I love roasted vegetables. I feel like grilling and roasting vegetables is how I learned to like a lot of veggies growing up. Great recipe!

  • Reply
    heather sage
    July 15, 2011 at 2:50 pm

    Christine’s Pantry: completely agree!

    RavieNomNoms: thank you! it’s great to hear that there are other roasted veg fans out there :).

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