When the weather cools off, I roast vegetables almost every Sunday. Depending on what looks good at the market, I roast beets, various squashes (butternut would be my favorite), Brussels sprouts, turnips, carrots and more. Little drizzle of olive oil, thyme, salt and pepper and into the oven we go. I find that having these cooked veggies on hand during the week can be used in so many different applications from soups to simple side dishes to pastas and in salads.
This isn’t really a recipe, but more of a reminder that root vegetables can be amazing during the week as a salad. I use a pretty bowl and add a variety of veggies, some cheese– this time it was goat cheese crumbles, maybe some dried cranberries and chopped almonds….and a killer tangy dressing, like my Easy Greek Vinaigrette. Give it all a toss and voila, a delicious meal.
Hope this post gives you some new ideas for weekday lunch salad meals.
Cheers,
Veronique
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