Make Ahead: Store roasted vegetables in a zip-top plastic freezer bag or an airtight container in the fridge. Before serving, return to room temperature and check seasoning.
This was a beautiful dish to serve today for Thanksgiving. The vinaigrette was delicious. I do think that next time I will try roasting the veggies, letting them cool, and then tossing and serving them right then rather than making ahead. This recipe made me (and others) try some things I had never tried before. I roast brussel sprouts often, but I had never tried parsnips. They were very good--kind a blend of a carrot and a potato. I usually do not choose beets to put on my salad at a salad bar, but roasted, they were extremely good (I used a blend of baby red and red beets, the golden were unavailable). This recipe was a bit labor-intensive, but I will definitely make it again. It was a great excuse to have my kids beside me today peeling and chopping!
Can this salad be served warm? I was thinking of heating up the vinaigrette and serving everything except the radacchio leaves warm. I am also thinking of adding delicata squash to the medley.
Made this last year...will do again...very well received and nice update to the traditional Thanksgiving table...I mean, come on, this simply blows away a mushroom soup green bean casserole! Just do it!
If I recall, I used the convection conversion on my oven to get an improved roasted finish.
Guests will be impressed by this dish. Like others, I roasted everything the day before and swapped golden beets with red beets. I also added green beans which were added to the roasting pan in the last 1/2 of cooking to keep them crunchy. Our dinner guests loved this recipe. We're having leftovers tonight. Can't wait!
I'll admit that as I was preparing this somewhat laborious recipe - a lot of peeling and chopping required - I was beginning to doubt if it'd be worth it. I roasted the veggies two days ahead (my store didn't carry small golden beets, so I used regular red beets and roasted and stored them separately so as not to color everything) and then tossed the salad about two hours before the meal, adding the chopped beets before one last toss. I used almost all of the dressing and just forgot about the radicchio leaves.
Wow. It was delicious and beautiful. Great addition to the thanksgiving table and got rave reviews from our wide variety of guests, including kids who aren't afraid of Brussels sprouts. Will add this to my fall and winter entertaining menu.
