Root Vegetable Roast 2 Ways ~*Recipe ReDux*~

This month’s Recipe ReDux theme is “cook once, eat twice,” or in my case, it is “roast once, eat twice.” Even though spring is in the air, root vegetables still dominate the markets here in New York City. I combined all of the root vegetables I had at home onto one baking sheet and roasted them.

I then tossed the roasted roots into a kale salad for a colorful, hearty and balanced lunch. Thanks for the inspiration, Miranda!

Leftover salad can be used as a topping for a slab galette. I used the Food52 Cornmeal Galette Dough recipe, substituting white whole wheat flour instead of all-purpose flour, and a fine arepa cornmeal instead of regular cornmeal because that was what I had on-hand. I added some grated Gruyere cheese on top of the vegetables.

Don’t have the patience to make your own slab galette crust? Just find a

ball of whole wheat pizza dough at the store and make a Root Vegetable Roast pizza! I also thought about using the leftover root vegetables in a quiche. Even easier, place the vegetables on top of a piece of toast. Add a little cheese and place in the toaster oven or regular oven to melt.

Naturally, topping with a fried or poached egg is always a good idea (egg not pictured).

Root Vegetable Roast

adapted from The Crunchy Radish

1/2 medium butternut squash, peeled and cubed

1/2 large rutabaga, peeled and cubed

2 small-medium beets, peeled and cubed

1 handful fingerling potatoes, peeled and cubed 

1 large shallot, peeled and chopped 

1 1/2 tablespoons olive oil

1 teaspoon Kosher salt 

Preheat the oven to 375 degrees F. Toss the cubed vegetables with olive oil and salt and spread onto a baking sheet. Roast for 35-40 minutes, until just tender. Turn the heat up to 450 and roast for another 5-10 minutes, to further brown the vegetables. Out of the oven and set aside.

Toss the roasted root vegetables into a salad or use them as a topping on a a slab galette, pizza, or piece of toast.

Root Vegetable Roast Salad

adapted from The Crunchy Radish 

Juice from 1 large lemon (or 2 small lemons)

1 tablespoon olive oil

1 teaspoon chili honey aka Mike’s Hot Honey, or 1 teaspoon honey + 1/4 tsp chili flakes

1/2 large bunch of curly or lacinato kale, de-stemmed and chopped fine

1 batch Root Vegetable Roast (recipe above)

1/4 cup cheese, cut or torn into hunk or crumbles (I used a white cheddar)

1/4 cup toasted pumpkin seeds

Whisk together the lemon juice, olive oil, and honey in a bowl, or shake it in a jar. Toss half the dressing with the chopped kale. Add the Root Vegetable Roast, the cheese, and the pumpkin seeds and toss together with the other half of the dressing.

Enjoy!

Tags: beets, butternut squash, Food52, kale, lemon, potato, recipe redux, root vegetables, rutabaga, salad, savory tart, shallot, slab galette, The Crunchy Radish, The Recipe ReDux