| Preparation time | 15 min |
| Cooking Time | 30 min |
| Ready In | 45 min |
| Level of Difficulty | Easy |
| Servings | 6 |
Ingredients
Roasted Vegetables:1 fennel bulb, trimmed & sliced lengthwise2 bunches beets, scrubbed, trimmed and halved6 medium shallots, sliced1 bunch small radishes, trimmed and quartered6 parsnips, cut into 3-inch sticks3 large carrots, cut into 3-inch sticks4-6 tablespoons olive oilSea salt and freshly ground black pepper to tasteDressing:1 tbsp lemon juice1 tbsp red wine vinegar½ tsp sea saltFreshly ground black pepper1-2 teaspoons honey3 tbsp extra-virgin olive oilSalad:8 cups mixed greens¼ cup currants¼ cup toasted pecans
Directions
- Preheat the oven to 400 degrees. Line 3-4 baking sheets with unbleached parchment paper.Â
- Grease the parchment paper with oil. Arrange the vegetables (preferably likes with likes) on the parchment paper in one layer. Drizzle with a little more oil. Season with salt and pepper.Â
- Roast in the oven until tender and slightly caramelized, about 20-30 minutes. If you need to crowd the vegetables in one oven, consider roasting at 375 degrees on the convection setting.Â
- While the vegetables are roasting, make the dressing: in a jar with a screw-top lid, shake all the dressing ingredients until combined.Â
- Allow the vegetables to cool slightly or completely before assembling the salad. Place the lettuce in a large bowl or on a large platter. Toss with a small amount of dressing (just enough to coat the leaves lightly.) Arrange the vegetables on top and drizzle with a little more dressing. Sprinkle with currants and pine nuts.Â