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Garlic Roasted Vegetable Salad With Toasted Pepitas

A warm salad with garlic dressing, veggies, and pumpkin seeds. Perfect for the fall, and any other season.

Serves 6people
Medium head garlic
Extra virgin olive oil
Sea salt and ground black pepper to taste
bunch Carrots, scrubbed
bunch Beets, scrubbed with greens trimmed
bunch Rainbow chard or beet greens
tbs Lemon juice
tbs Extra virgin olive oil
cup Raw, hulled pepitas (pumpkin seeds)
Preheat the oven to 350 degrees and set a large pot of water on the stove and bring to a boil.
Cut the root end off of the garlic. Set out a square of foil, drizzle in a teaspoon of olive oil, and a pinch of sea salt. Set head of garlic in the oil and wrap the foil around it. Set foil packet in a small oven-proof dish, and slide into the oven. Bake for 15 minutes and then set aside to cool. Once you remove garlic, turn oven up to 425 degrees.
Peel the carrots. Blanch the carrots in boiling water for 2 minutes, then set aside to cool. Add the beets to the same water used for the carrots. Boil beets for 8 – 10 minutes, remove with a slotted spoon, and run under cold water. At this point, the skins should readily peel off.
Halve carrots and cut beets into quarters or sixths, depending on size. Arrange each on a separate baking sheet, drizzle each with 1 – 2 teaspoons olive oil and sprinkle with sea salt. Slide into the oven and roast for 15 – 20 minutes, flipping vegetables halfway through.
Arrange the chard and beet greens on another rimmed baking sheet. Drizzle with just a touch of oil, rub it all over the leaves and sprinkle with a tiny pinch of sea salt. Slide into the oven and bake for 4 – 6 minutes, or just until leaves have softened.
Squeeze the roasted, and cooled, garlic out of the papery skin. Set in a small bowl, and mash with a fork. Mix in lemon juice and a pinch of sea salt. Next, whisk in the olive oil until mixture is emulsified.
Heat a small skillet over medium heat. Add a drizzle of olive oil and the pepitas. Cook, stirring constantly, just until the pepitas start to pop, 1 – 2 minutes. Remove from heat, toss with a little sea salt, and set aside to cool.
To serve, toss carrots and beets with the prepared dressing. On a large platter, layer roasted chard on the bottom, topped with carrots and beets, and finish with a drizzle more of dressing, toasted pepitas, a sprinkle of sea salt, and a few twists of black pepper.

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