i was still debating whether to share the salad, the risotto or the roasted turkey recipe until today when i created another dish using my leftovers from last night. another dish so scrumptious i almost (and i mean almost) forgot about last night's dinner altogether.
roasted root vegetable salad with diced roasted turkey breast and warm goat cheese patties. i know, not what one would call a "catchy title", but it is what it is. i first started making the basic part of this salad, courtesy of Giada DeLaurenteiis, a few months ago for the in-laws and loved it. then i made it again for my family over the holidays and loved it. i added a few additional ingredients and we had the leftovers the next day for brunch. last night i took the base of the original salad, made a few adaptations, brought it to work with me today, made the goat cheese patties, and called it a day.
mama says: use any kind of root veggies you have available to you. the original recipe calls for parsnips and carrots. last night i bought a package of already cut veggies that contained beets, parsnips, butternut squash, and fennel. i added slices of red onion. (ps. the red onion slices take less time than the other veggies therefore they got really crunchy and tasted just like the fried onions you buy in a can, but healthier...and better.) also, i topped this salad with diced pieces of leftover roasted turkey breast. this was a great addition to the salad, but by no means necessary.
mama's drink: last night i used a st. francis chardonnay in my risotto and of course poured myself a glass (or two) with my dinner. today during lunch, although i was wishing i had another glass of chardonnay, i just had water.
Roasted Root Salad with Warm Goat Cheese
*Serves 1-6 people (depending on how hungry you are)
A variety of root vegetables, peeled and diced
12-18 peeled red pearl onions or 1 red onion thinly sliced
2 T. extra-virgin olive oil (I eyeballed it)
3/4 t. herbes de Provence
3/4 t. kosher salt
1/2 t. freshly ground black pepper
a mixture of lettuces (Arugula is a must)
1 ripe pear, halved, cored, cut into thin wedges
handful of golden raisins
Apple Cider Vinaigrette, recipe follows
1/2 cup chopped nuts
Preheat the oven to 400 degrees F.
In a large bowl, combine the veggies. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside.
In a salad bowl, combine the lettuces, pear slices, raisins and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts. Plate salad, top with warm goat cheese patties and serve.
3 tablespoons apple cider vinegar
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
Warm Goat Cheese Patties
Goat cheese (you decide the amount)
1 egg lightly beaten
Plain bread crumbs
Herbes de Provence
1 T. olive oil