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Roasted Vegetable Salad with Garlic Dressing + Toasted Pepitas
Recipe by, Elizabeth Stark of Brooklyn Supper. If you're a fan of leftovers 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.
- 1 head garlic
- 5 tablespoons olive oil, divided
- 1 bunch carrots, scrubbed and peeled
- 1 bunch beets, scrubbed and trimmed
- 1 bunch rainbow chard
- 1 tablespoon lemon juice
- 1/4 cup raw pepitas
- sea salt, to taste
- black pepper, to taste
- Preheat the oven to 350 degrees.
- Cut the top quarter off the head of garlic and drizzle with ½ tablespoon olive oil. Wrap it in foil and set it in a small oven-proof dish. Bake it for 20 minutes. Remove it from the oven and keep it wrapped to cool. It will continue to cook as it cools.
- Turn the oven up to 425 degrees.
- While the garlic roasts bring a pot of water to a boil. Blanch the carrots in the boiling water for 2 minutes. Then add the beets and boil for 8 to 10 minutes. Remove them with a slotted spoon and run under cold water. At this point, the skins should easily peel off the beets by using your finger. Use a peeler if needed for tougher skins.
- Halve the carrots and quarter the beets. Arrange them on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Roast for 20 minutes, flipping vegetables halfway through.
- Arrange the chard on another baking sheet. Drizzle with ½ tablespoon oil and pinch of salt, and rub it all over the leaves. Roast for 5 minutes, or just until the leaves have softened and become slightly browned.
- Next make the dressing. Squeeze the roasted garlic out of its papery skin and into a small mixing bowl. Mix in lemon juice and add a pinch of salt. Next, whisk in the remaining 3 tablespoons olive oil and combine until smooth.
- Lastly, toast the pepitas in a small skillet over medium heat. Cook, while flipping almost constantly for 2 minutes or until they start to pop. Sprinkle with salt.
- To serve, toss the carrots and beets with the garlic dressing. On a large platter, layer roasted chard on the bottom, then the carrots and beets, a drizzle more of garlic dressing then sprinkle on the pepitas, black pepper and more salt if desired.