Roasted Roots Salad

How to make Roasted Roots Salad Recipe - The Moral Omnivore Recipe From Ross And Linnea Logas At Minneapolis, Mn

Serves 4 To 6

Ingredients:
1 cup (210g) dry red quinoa
3 cups (710ml) water
1 head cauliflower
5 to 6 parsnips
5 cloves garlic, minced
3 tbsp (45ml) olive oil
1/2 tsp nutmeg
1 tsp coriander
1/2 tsp cardamom
1/4 cup (59ml) lemon juice, divided
Salt and pepper to taste
1 Granny Smith apple, diced
2 carrots, diced
Brown Butter Balsamic

SALAD DRESSING:
6 tbsp (86g) butter
2 tbsp (30ml) balsamic vinegar

Method:
Preheat oven to 350°F (177°C).

Put the dry red quinoa in a pot with the water on high heat. When the water starts to simmer after 3 to 4 minutes, turn down the heat to medium. Let the quinoa cook for 10 minutes or until the grains open up into spirals. Do not stir. Let it sit until all the water is absorbed.

Finely dice the cauliflower florets and parsnips. Combine with garlic, olive oil, nutmeg, coriander, cardamom, 2 tablespoons (30ml) of lemon juice and salt and pepper to taste. Place on a lined cookie sheet and bake for 15 to 20 minutes until lightly browned.

While the cauliflower and parsnips are baking, finely dice the apple and soak it in the remaining lemon juice combined with enough water to cover the apple.

To make the salad dressing, heat the butter in a saucepan over medium heat stirring constantly. When the foam begins to lessen and the butter turns a golden brown, about 3 minutes, turn off the heat. Let the butter cool for at least 1 minute and stir in the balsamic vinegar. Let the dressing cool.

After baking, allow the salad to cool for about 7 minutes. Strain the apples and toss the salad with apples, diced carrots and salad dressing to taste.

Roasted Roots Salad