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Easy Roasted Vegetable Salad with Beans and Balsamic Vinaigrette

Intervale Food Hub Roasted Vegetable Salad

This technique is one of our all-time favorites for making the most of big piles of vegetables. It's especially helpful when you have a busy schedule, and want to cook once, but have lots of meals ready to go. 

Start with vegetables - chop them into relatively even sized pieces. Keep in mind that bulkier veggies, like carrots, might cook more slowly, so can be cut slightly smaller to ensure even cooking with a big mixed vegetable roast or sauté.

Then, add in extras to make well-rounded meals:

  • Add chicken, tofu, or beans for extra protein (we used beans from this week's Omnivore and Localvore Packages)
  • Add pasta or grains like quinoa, couscous, etc. for healthy carbohydrates
  • Sunflower seeds, dried cranberries, or nuts can add even more nutrients and great texture
  • Add dressing when you're ready to serve - we have a quick and simple balsamic vinaigrette recipe below!

 

INGREDIENTS

Vermont peppers, beets, and broccoli

Salad:

  • 2 beets
  • 1 broccoli head
  • 2 bell peppers
  • Mesclun or your lettuce of choice
  • 3-4 small carrots
  • 1 leek
  • 1 cup beans

Dressing:

  • Even parts olive oil to balsamic vinegar
  • Dried or fresh thyme and oregano
  • 1 clove of garlic

 

 

 

DIRECTIONS

  1. Preheat oven to 425 degrees F
  2. Cut beets, broccoli, peppers, carrots, and leeks into bite sized pieces
  3. Place beets and leeks onto one baking sheet, drizzle with olive oil, and roast for 35-40 minutes
  4. Place broccoli, peppers, and carrots onto another baking sheet, drizzle with olive oil, and roast for the last 20-25 minutes of the beets and leeks
  5. Assemble vegetable plate with lettuce in the middle and the roasted vegetables and beans around it
  6. Make the dressing and drizzle over the entire salad. Enjoy mixed together or with individual sections