Roasted Autumn Harvest Salad

1. 1

   Roast beets Heat oven to 450F.

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   Place beets on a parchment-lined piece of aluminum foil and drizzle with 1 tablespoon olive oil.

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   Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 1/4 hours for larger beets.

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   Let stand until cool enough to handle, then rub off skins with paper towels.

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   Cut beets in half (or into quarters or sixths if large).

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   Meanwhile, roast shallots, parsnips, and carrots Toss shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper.

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   Spread in a single layer on a parchment-lined rimmed baking sheet and sprinkle with rosemary, tossing to coat.

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   Roast until tender and golden, turning vegetables over once, about 30 minutes.

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   Transfer to a bowl.

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    Prepare greens Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel (or damp paper towels).

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    Refrigerate until needed (this will help crisp the leaves).

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    Toss vegetables and greens with vinaigrette Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette.

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    Toss beets separately with 1 tablespoon vinaigrette (to prevent their color from bleeding).

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    Toss arugula with 2 tablespoons vinaigrette and season lightly with salt and a pinch of pepper.

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    Compose salad and serve Line a serving platter with arugula and arrange vegetables on top.

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    Serve pepitas on the side, if desired, or sprinkle over the top of salad.

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    Serve salad immediately.

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    Heat oven to 350F.

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    Beat 1 large egg white until soft and foamy in a medium bowl.

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    Combine 1/4 cup sugar, 1 teaspoon coarse salt, 1/2 teaspoon ground chile, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cumin, and 1 3/4 teaspoons cayenne pepper, and whisk into egg white.

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    Stir in 2 1/2 cups raw pepitas (hulled green pumpkin seeds) until well coated.

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    Spread mixture in a single layer on a rimmed baking sheet, and bake until golden and fragrant and seeds are almost completely dry, 10 to 15 minutes.

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    Place pan on a wire rack to cool.

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    Spiced pepitas can be stored in an airtight container at room temperature up to 2 weeks.

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    Pecans, walnuts, cashews, or almonds may be substituted for the pumpkin seeds.

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    (Makes 2 1/2 cups)

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    For best results, roast vegetables in a single layer on a rimmed baking sheet, tossing them once or twice during roasting and rotating the pan for even cooking.

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    Trim tough ends of stalks and toss with olive oil, salt, and pepper on a baking sheet.

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    Roast at 450F in a single layer until golden and tender, 20 to 25 minutes.

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    Trim stems and roots; drizzle with olive oil and wrap in parchment-lined foil.

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    Roast at 450F until tender when pierced with the tip of a knife, about 1 hour 15 minutes (depending on size).

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    Let cool slightly.

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    Rub off skins with paper towels, wearing gloves to avoid staining hands.

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    Peel and cut stems from a head of broccoli or cauliflower into 1-inch pieces; break head into florets.

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    Toss with olive oil, salt, and pepper on a baking sheet.

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    Roast at 450F until tender and browned, about 25 minutes.

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    Trim Brussels sprouts and halve if desired.

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    Toss with olive oil, salt, and pepper and roast at 450F until golden brown and tender, 20 to 25 minutes.

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    Peel carrots and toss on a rimmed baking sheet with olive oil, salt, and pepper.

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    Roast at 450F until tender and golden brown, 30 to 45 minutes (depending on size).

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    Roasting ears in their husks gives them an appealing smokiness.

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    Slit husks and peel back; remove corn silk.

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    Fold husks around corn; tuck in a few herb sprigs (thyme, oregano, or marjoram), a sprinkle of salt, and bits of butter.

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    Tie with kitchen twine to secure, and roast in a baking pan at 450F until tender, about 25 minutes.

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    Toss whole mushrooms (shiitake, cremini, white button, or oyster) with olive oil, salt, pepper, and herbs (thyme, oregano, or savory).

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    Roast at 450F until golden brown and slightly shriveled, 20 to 25 minutes.

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    On a baking sheet, toss small potatoes with olive oil, salt, pepper (or crushed red pepper), and herbs (rosemary or thyme).

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    Roast at 425F until tender and browned, about 30 minutes.

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    You can also roast russet potatoes the same way; cut them into wedges first.

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    Peel shallots and toss on a baking sheet with olive oil, salt, and pepper.

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    Roast at 450F until tender and caramelized, about 30 minutes.

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    Cut into wedges and toss with olive oil, salt, and pepper on a baking sheet.

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    Roast at 450F until tender and golden, 20 to 25 minutes.

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    Peel and cut small turnips into wedges.

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    Toss with olive oil, salt, and pepper on a baking sheet and roast at 450F until tender and golden, 20 to 30 minutes.

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    Cut in half and remove seeds; cut squash into wedges or rings.

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    Toss with olive oil, salt, pepper, and herbs (sage, rosemary, or thyme).

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    Roast at 450F until tender and golden, turning once, 35 to 40 minutes.

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    If desired, drizzle with honey or maple syrup 10 minutes before finished.

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    Also acorn squash can be cut in half; fill seed cavity with some butter and honey or maple syrup.

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    Roast, basting with juices until golden and tender, about 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.