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1
Preheat oven to 400 degrees F. Peel beets and cut into 3/4-inch wedges.
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2
In a bowl toss beets with 1 teaspoon oil to coat and in one end of a shallow baking pan spread in one layer.
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3
Cut potatoes into 1/4-inch-thick slices.
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4
In another bowl toss potatoes with 1 teaspoon oil to coat and at other end of baking pan spread in one layer, making sure that potatoes do not touch beets (beets will bleed).
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5
Cut zucchini diagonally into 1/2-inch-thick slices and cut slices lengthwise into 1/2-inch-wide sticks.
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6
In a bowl toss zucchini with 1 teaspoon oil to coat and in one end of another shallow baking pan spread in one layer.
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7
Cut carrots diagonally into 1/3-inch thick slices.
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8
In a bowl toss carrots with 1 teaspoon oil to coat and at the other end of second baking pan spread in one layer.
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9
In a small bowl whisk together lemon juice, parsley, remaining 1/3 cup oil, and salt to taste.
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10
Bake vegetables in oven 5 minutes, or until zucchini is just tender, and transfer zucchini to a shallow bowl.
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11
Bake remaining vegetables, testing them every 5 minutes, 10 to 15 minutes more, or until tender, and transfer as cooked to separate shallow bowls.
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12
Stir dressing and spoon about 1 tablespoon over each vegetable, tossing to coat.
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13
In a bowl toss chicken with remaining dressing.
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14
Arrange vegetables and salad greens on a platter and mound chicken in middle.
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15
Alternatively, vegetables, chicken, and dressing may be tossed together, but beets will bleed.
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16
Serve salad at room temperature.
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17
Yield: 2 to 3 servings COOKING LIVE SHOW #CL E276
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18
CHICKEN BARBECUE
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19
1 yellow onion, minced 2 tablespoons vegetable oil 2 large garlic cloves, minced 1 cup ketchup 1/2 cup water 2 tablespoons fresh lemon juice 2 tablespoons unsulphured molasses 1 teaspoon drained bottled horseradish 1/2 teaspoon ground cumin 1/4 teaspoon dried hot red pepper flakes 1/8 teaspoon ground allspice 2 cups diced cooked chicken such as rotisserie chicken 2 or 3 squares caraway corn bread, split horizontally 2 tablespoons minced red onion Accompaniment: 2-cabbage slaw
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20
In a saucepan cook yellow onion in oil over moderate heat, stirring, until golden.
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21
Add garlic and cook, stirring, 30 seconds.
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22
Stir in ketchup, water, lemon juice, molasses, horseradish, cumin, red pepper flakes, and allspice and simmer, stirring once or twice, 15 minutes.
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23
Stir in chicken and simmer until just heated through, about 1 minute.
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24
On 2 or 3 plates spoon chicken and sauce over bottom halves of corn bread squares and sprinkle with red onion.
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25
Top barbecue with top halves of corn bread squares and serve with slaw.
