I love roasting vegetables. I created this dish after going overboard one Sunday on the amount of veggies I roasted. I just kept cutting up beets, carrots, onions, sweet potatoes, yukon potatoes and red peppers. When I brought it to the table my family just looked at me like I was nuts- “who’s going to eat all of that???” So I put the leftovers in the fridge and the next day I just had to have them. I tore up some different lettuces and put two big spoonfuls of the veggies on top of the greens. It needed just one more ingredient- so I topped it with pine nuts.
The dressing was just stuff I had around- and I must say, the flavors worked so well together! I lived off of this salad for two more days!!!
Roasting Vegetables: Be sure to cut into 2 inch pieces. Use root vegetables(like turnips, sweet potatoes, and beets), whole mushrooms, cut up peppers, and even celery or brussels sprouts.
Coat with olive oil and salt and pepper
Spritz a little Tamari(gluten free) or reduced sodium soy sauce on mixture.
Turn to coat all pieces of vegetables
Place on large cookie sheet
Roast on 400 degrees for about 30 minutes. Turn once during process. Taste before you remove from oven to be sure you like the softness of hardest vegetable.
Let cool- or refrigerate
Create a salad of greens
Pine Nuts – for topping
Dressing
1/4 cup olive oil-cold pressed
1/4 cup apple cider vinegar ( you could use other white vinegars if you like)
1/8 cup sweetener like honey-or 1 TBLS stevia
1 clove garlic
1 TBLS dried tomatoes
Salt and Pepper to taste
Mix in blender or Magic Bullet
Construct your salad- Greens on bottom with dressing already mixed in, roasted veggies next and then pine nuts on top!
INVENTION IS THE MOTHER OF NECESSITY!!!
Thorstein Veblen (1857 – 1929) US Social philosopher
~ Recipe from www.healthylivingwithjoline.com
