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Roasted Vegetable Salad
Total 1 hour
Active 30 mins
Makes 4 to 6 servings
    • 2 large red or golden beets, scrubbed and trimmed
    • 2 medium carrots, cut into chunks on the diagonal
    • 1 fennel bulb, cored and cut into wedges, fronds reserved
    • 6 tablespoons extra virgin olive oil
    • 1 teaspoon coriander seeds, lightly crushed
    • 1 1/2 teaspoons kosher salt
    • 1 teaspoon freshly cracked black pepper
    • 1/2 cup pepitas
    • 2 tablespoons freshly squeezed orange juice
    • 1 teaspoon grated orange zest
    • 2 tablespoons white wine vinegar
    • 1 tablespoon Dijon mustard
    • 1 teaspoon sugar
    • 2 heads endive, halved and separated into leaves
    • 1 head radicchio, halved and separated into leaves
    • 1/2 cup basil leaves, torn
    • 1/2 cup mint leaves, torn
    • 1/2 cup fennel fronds
    1. Preheat the oven to 400°F. Place the beets, carrots, and fennel wedges in a single layer on a rimmed baking sheet. Pour 2 tablespoons oil over the vegetables and sprinkle with the coriander seeds and 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Toss the vegetables to coat completely.
    2. Roast the vegetables for 10 minutes. Add the pepitas to the pan, flip and rotate the vegetables, and continue roasting until the vegetables are golden and charred in spots, 10 to 15 more minutes. Remove the vegetables from the oven and allow to cool slightly on the baking sheet.
    3. While the vegetables roast, whisk together the orange juice and zest, vinegar, mustard, sugar, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Continue whisking while you slowly drizzle in the remaining 4 tablespoons olive oil. Set aside.
    4. Pour a couple of tablespoons of the vinaigrette over the vegetables when they come out of the oven, then set them aside to cool.
    5. To serve, arrange the endive and radicchio on a serving platter and place the vegetables and pepitas on top. Drizzle with the remaining vinaigrette and sprinkle with the basil, mint, and fennel fronds.

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