September 23, 2014 23

Roasted Vegetable Salad with Garlic Dressing + Toasted Pepitas a guest post by brooklyn supper!

Roasted Vegetable Salad | Brooklyn Supper via @withfoodandlove

Today I am so honored to introduce you guys to Elizabeth of Brooklyn Supper. She totally gets everything I love about eating and celebrating food – and she has the most fantastic style doing so. This summer I fell deeply in love with her vibrant salads and creative cocktails. This Grilled Watermelon and Donut Peach Salad with Balsamic Reduction completely stole my heart and this post on canning heirloom tomatoes with a Tomato Water Cocktail recipe is perfection on every level, I could stare at those photos all day!

I can’t think of a better way to welcome in fall than with a beautiful roasted vegetable salad, so friends – without further adieu, here is Elizabeth…

Roasted Vegetable Salad | Brooklyn Supper via @withfoodandlove

Roasted Vegetable Salad | Brooklyn Supper via @withfoodandlove

Well, hello! It’s rather exciting to be here. I’m a big fan of the beautiful space Sherrie’s created, though I feel a little like I’m hosting a party in someone else’s home. Introductions are in order, I think. But not the regular kind…let’s talk about food. My greatest food love is eating in the moment. In the summer months, that’s meant lots of fast salads paired with simple proteins. Now that fall is in the air, I’m craving more layered flavors – something smoky and sweet, crisp and tender.

This roasted vegetable salad is just what I’ve been waiting for. Few things bring me as much solace as a hot oven full of vegetables. The carrots came straight from my garden, and may be my biggest gardening triumph yet, while the beets and garlic and chard all arrived in my CSA share last week. The smoky roasted garlic dressing suffuses everything with flavor, while the carrots and beets are sweet and faintly salty. Underneath it all is a mess of just-wilted chard, roasted in the hot oven for a quick stint to add smokiness and soften things up. Appropriately autumnal, toasted pepitas round things out.

This recipe has a few steps, but they’re easy ones, so bear with me. With earthy vegetables, I like to layer the sea salt as I go along, so you’ll notice several pinches of sea salt here and there. Use tiny pinches as you cook, since you can always add more right at the end. And if you’re a fan of leftovers {and who isn’t?}, the beet and carrot part of the salad will hold up beautifully after a day or two, but the greens are best consumed right away.

Roasted Vegetable Salad | Brooklyn Supper via @withfoodandlove

Roasted Vegetable Salad | Brooklyn Supper via @withfoodandlove

Roasted Vegetable Salad with Garlic Dressing and Toasted Pepitas {print me!}

Recipe by, Elizabeth Stark of Brooklyn Supper

Notes: this salad takes about 30 minutes to prepare and will serves 4 – 6 hungry folks.


  • 1 medium head garlic
  • extra virgin olive oil
  • sea salt and ground black pepper to taste
  • 1 bunch carrots, scrubbed
  • 1 bunch beets, scrubbed with greens trimmed
  • 1 bunch rainbow chard or beet greens
  • 1 tablespoon lemon juice
  • 3 tablespoons of extra virgin olive oil
  • 1/3 cup raw, hulled pepitas

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 {just enough to remove the woody bottom and expose the bottoms of the cloves}. 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; use your fingers or a peeler for tougher skins.

Halve carrots and cut beets into quarters or sixths, depending on size. Arrange each on a separate baking sheet {to preserve color}, 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. Keep a close eye on these, you just want them to soften and brown slightly.

Meanwhile, make the dressing. First, 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.

Finally, to toast the pepitas, 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.

23 Responses to "Roasted Vegetable Salad with Garlic Dressing + Toasted Pepitas a guest post by brooklyn supper!"

  1. Reply


    September 23, 2014 at 9:01 AM

    What a pretty fall salad! I especially love that it is a warm salad too! :)

    • Reply


      September 23, 2014 at 10:37 AM

      I know me too Tieghan, Elizabeth rocked this out!!

  2. Reply

    Sommer @ASpicyPerspective

    September 23, 2014 at 12:30 PM

    A gorgeous fall salad! Can not wait to make this!

    • Reply


      October 1, 2014 at 12:49 PM

      So pretty, right? Elizabeth’s work is divine.

  3. Reply


    September 23, 2014 at 2:58 PM

    Elizabeth’s salads are the prettiest! And I totally agree about the tomato water cocktail photos. I could stare at them all day, too.

    • Reply


      September 23, 2014 at 5:53 PM


  4. Reply


    September 25, 2014 at 11:50 PM

    Two questions: How much oil for the dressing? In the ingredients, it calls for a bunch of chard or beet greens. In the steps, you say collards. If I were to use collards, wouldn’t the cooking time increase as it is a tougher green?

    • Reply


      October 1, 2014 at 1:35 PM

      Hey Alan –

      So sorry about that! The changes have been made, see above.

      Thanks for reading :)

      Sherrie + Elizabeth

  5. Reply


    October 14, 2014 at 10:06 AM

    If I want to make this a few days in advance, can I prepare it completely and just freeze it? Or should I not put the dressing on until the day of? Or does it not freeze well at all… :) Thanks!

    • Reply


      October 16, 2014 at 11:48 AM

      Hi Nati,

      Per Elizabeth’s recommendations…freezing this dish probably wouldn’t be best, but you could certainly make it a day or two ahead of time. Prepare and roast as the directions follow and then store in an air-tight bag in the refrigerator. Warm prior to serving and then dress with the parsley oil. Hope this helps!

      xo sherrie

  6. Reply

    kristie {birch and wild}

    November 12, 2014 at 11:10 PM

    What a gorgeous fall salad! I love everything about it :)

    • Reply


      November 24, 2014 at 7:21 PM

      Elizabeth is salad genius!! I mean, for real.

  7. Reply


    January 22, 2015 at 12:20 PM

    So tasty! I added quinoa cooked in the water I used to blanch the veggies and made it a complete meal.

  8. Reply

    Anne Smyth

    May 13, 2015 at 2:23 AM

    Wow. This is my type of salad. It looks amazing and I can’t wait to make it. We are now in autumn and all the veggies are in now just waiting to br cooked this way.

  9. Reply


    October 6, 2015 at 5:29 AM

    Temperatures are in Celsius or Fahrenheit?

  10. Reply


    October 7, 2015 at 6:48 PM

    Do you roast the chard stems along with the carrots and beets? It kind of looks like it in the pictures, but I can’t tell for sure.

    • Reply


      October 14, 2015 at 12:01 PM

      Yes, they’re roasted and keep intact with the greens.

  11. Reply


    October 13, 2015 at 6:04 PM

    I found this blog looking for “fall salad.” I just made this recipe and… it was actually very tasty! I mean, how can you go wrong with a whole head of garlic? However, this was probably the most work intensive recipe I’ve every tried. I would recommend doing as much in advance as possible, because to it all in one night is overwhelming.

  12. Reply

    Steve Heikkila

    November 8, 2015 at 7:08 PM

    I just ran across this recipe on Pinterest. It’s absolutely beautiful. I’ve been roasting up a storm this fall, and this may well be next on my list!

  13. Reply


    April 12, 2016 at 8:14 PM

    Made this tonight, didn’t have beets but roasted some red potatoes, it was delish!!!!! Really just so perfect to make ahead for a dinner party!

  14. Reply


    April 28, 2016 at 3:27 PM

    ….. looks so marginally simple!

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.