Roasted Root Vegetable Salad with Maple Orange Caper Vinaigrette

Roasted Root Vegetable Salad w/ Orange Maple Caper Vinaigrette | 80twentyRoasted Root Vegetable Salad w/ Orange Maple Caper Vinaigrette | 80twentyRoasted Root Vegetable Salad w/ Orange Maple Caper Vinaigrette | 80twenty

My dad always said that people are good. (Mostly. There are a few exceptions.) Exceptions aside, it’s true that most people, most of the time want to be good to one another. Sometimes when I’m stuck in the hustle and bustle of daily life, pissed off at that guy on the subway who didn’t give his seat up to someone who needed it more, or that woman who is listening to her music too loudly, I forget that everybody is doing the best they can. And I’m not making excuses for the people who don’t give up their seats (Come on, guys!!), but I do believe in my heart of hearts that everybody is just trying to get by.

Awhile back when I’d gotten the idea in my head to start another blog, I reached out to several people for all kinds of things–to be contributors, to build the website, to design a logo, etc. If you’re human, you know how hard it can be to ask for help. When everybody in my life seems to be caught up in the rat race, I feel like I’m an imposition in their lives. It never ceases to amaze me though, that even given the hurried, busy, and stressful lives we lead, how much people are willing to give back. A friend of mine from high school (who, incidentally, I probably haven’t seen in a decade) was on-call the day we launched our new blog. I really mean it when I say that he was on call. We haven’t spoken in years, aside for the occasional email or tweet, and he agreed to be there for me, to trouble-shoot problems and help us take the site live. I told him that he was one of the kindest, most generous people I’ve ever known. And I meant it. But I worry that he’ll never know how much it really meant. You see, when I thank people, I mean truly thank people, for their generosity to me, for their time, their interest, their care, I  fear that my words somehow don’t penetrate. The gratitude that I feel when people take time out of their lives to help me with something feels so big, and it seems impossible that they will ever be able to know the magnitude of their impact. Or like I’ll never be able to communicate it. So today I’m putting it in writing in the hopes that my gratitude will penetrate. To all of you who helped me with Baked, with this blog, with sorting out my life on an ongoing basis, with talks, and shoulders, and rides, and hugs, and laughs, and even just the simple office banter that makes a regular day feel more joyful, it does not go unnoticed. My dad was right. People are good.

Speaking of good, let’s talk about this salad. Roasting + vegetables = GOOD. I’m not telling you something that you don’t already know. The heat brings out the sugars which contribute a caramel-like sweetness, the charring adds a hint of smokiness, and the overall texture of the soft, but toothsome bite makes the vegetables perfectly edible. The addition of a vinaigrette in this case, with its salty sweet overtures, brightens up the whole dish while the hazelnuts add balance with their crunch. Good, I tell you. Real good. The best part is that it’s a simple toss in the oven/blitz in a blender to complete this meal. There’s a lot of goodness going on today, and there has been a lot all over the internet. So incase you missed these, here are some of my faves from the past little while.

Have you seen these crispy eggplant polenta bites?

This take on squash, or this one, or this one?

Speaking of good, I can’t even deal with how much this makes my heart explode.

Kelly’s version of a warm hug.

I’ll take 2 of these muffins, please!

The look of this egg sandwhich. Totally stunning, right! Also, I want to eat it right now.

2nd graders get taken out for a 7 course tasting menu. Totally priceless.

Banana bread cinnamon rolls?! Holy geez.

I started a bread board on pinterest because I’m obsessed with the idea of baking bread. All day. Every day.

Happy Friday everyone! xo

Roasted Root Vegetable Salad w/ Orange Maple Caper Vinaigrette | 80twentyRoasted Root Vegetable Salad w/ Orange Maple Caper Vinaigrette | 80twenty

Roasted Root Vegetable Salad with Maple Orange Caper Vinaigrette
Author: 
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Simple enough for a weeknight dinner and elegant enough for company (2 birds, 1 stone).
Ingredients
  • 4 medium beets, cleaned, trimmed, and cut into quarters or eighths, depending on their size
  • long strips of orange zest from half of a navel orange
  • Pinch chile flakes
  • 4-5 tbsp grape seed oil, divided
  • Pinch of chile flakes
  • 1 bunch young carrots, cleaned, trimmed, and left whole if small or cut in half if large
  • 2 medium turnips, cleaned, trimmed, and cut into quarters or eighths, depending on size
  • 1 head garlic, broken into cloves but with the skins still on
  • 1 sprig fresh rosemary
  • Kosher salt and fresh ground pepper, to taste
  • Half of a large red onion, cut into slices
  • A generous squeeze of fresh orange juice (from above) or Meyer lemon juice
  • ¼ cup raw hazelnuts
  • A bunch of arugula and (optionally) a handful of baby beet greens, to serve
  • Maple Orange Caper Vinaigrette
  • 3 tbsp fresh squeezed orange juice
  • 2 tbsp capers, mostly drained
  • 1 tsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 tsp apple cider vinegar
  • 1 small clove garlic, finely chopped
  • ¼ tsp salt
  • ⅛ tsp freshly ground black pepper
  • ¼ cup olive oil
  • Cooked grains or lentils, optional to make it into a full meal
Instructions
  1. Preheat oven to 375°F.
  2. Toss the beets with the orange zest, chile flakes, salt, and 2 tablespoons of oil. Place them on a large sheet of tin foil and wrap the foil snuggly around the beets. Place the tin foil packet on a baking tray and place in the oven. They will take about an hour to an hour and fifteen minutes to fully cook through. Every 20 minutes, take the beets out and give them a toss. They're done when they're easily pierced with a fork. Remove them, salt generously and squeeze over fresh orange (or Meyer lemon) juice.
  3. About 20 minutes into cooking the beets, toss the carrots, turnips, garlic, and rosemary with 1-2 tablespoons of oil and salt and pepper and place them on a baking sheet. (Be careful not to overlap too much or they will steam instead of roast.) They will take about 35-40 minutes to cook. Take them out half way through to give them a shake. They're finished when they're easily pierced with a fork and slightly browned.
  4. When the beets have about 15 minutes remaining, toss the onions with a teaspoon of oil and place them on the same baking sheet.
  5. Meanwhile, toast the hazelnuts in a pan on the stovetop over low heat. Once they're golden brown and fragrant, remove from the heat and place them in a clean dish towel. Rub the towel together to remove the papery skins. Pull out the cleaned nuts, coarsely chop, and set aside.
  6. Make the vinaigrette by placing all of the ingredients in a blender and blending until smooth and emulsified. Taste and adjust the seasoning, if necessary.
  7. To serve, create a bed with the greens and stack the roasted vegetables on top. Drizzle with the vinaigrette and top with hazelnuts. Add a few green leaves here and there for garnish.
  8. Serve with cooked grains or lentils to make it into a full meal.

 

15 Comments

  • Hi Kris! You are so sweet for featuring my butternut squash stuffed mushrooms- thank you so much. Even better, I found this blog! Your work is truly wonderful and I am excited to peek around more. You’ve got a great thing going on, gorgeous recipes and photography! Thanks again and have a great weekend :)

    • Reply October 17, 2014

      Kris

      Thank you, Emilie. You are so sweet. The truth is, I spent about an hour last night just looking though and pinning everything on your site. Your work is stunning and I want to make everything. And your story about Starbucks? Hilarious. :) Thanks so much for stopping by!

  • This is what makes fall bearable. I just love everything on this salad, especially that dressing. What a perfect combo! And congrats on the new site. I’ve been following along!

    • Reply October 21, 2014

      Kris

      Thanks, Brian! And thanks for following. We really appreciate your support. xx

  • The world is full of {mostly} beautiful, kind hearted, good people — that is the message that gets me through most days. And it is true we are, all doing, as best we can. So many congrats to you and the whole creatively brilliant team that is Baked – the blog. So fantastic!!

    xo sherrie

    • Reply October 17, 2014

      Kris

      My daddo is a smart man. :) Thanks so much for your continued support. You are amazing. xo

  • This is really such a pretty salad! I never think of using oranges in my vinaigrettes but I imagine it must add such a nice sweet touch. Your thoughts on conveying gratitude through words resonate with me – I find that tough sometimes too, and that’s why I often end up accompanying my thank yous with some sort of homemade treat in hopes that my gratitude is felt. Have a lovely weekend!

    • Reply October 17, 2014

      Kris

      Thanks so much, Christine! I too, like to share homemade treats with people. I hope that people know it means I was thinking of them.

  • Good thing I have all the ingredients for this salad on hand as I definitely will be making it tonight.. I love root vegetable salads so this recipe is juts perfect for me!

    • Reply October 19, 2014

      Kris

      I hope you enjoyed it, Thalia! Root vegetables are the best this time of year. :)

  • Reply October 21, 2014

    Jennifer Andrews

    I love everything about this salad! It looks stunning and sounds delicious, particularly the maple and caper vinaigrette…yum. Thanks for the idea!

    • Reply October 21, 2014

      Kris

      Thanks for stopping by, Jennifer. I’m glad I could inspire some vegetable eating. ;) (It’s my favourite thing to do. haha)

  • Reply October 22, 2014

    Brandon

    Hey Kris! So amazing to follow your adventures. Great recipes and beautiful photographs!

    I agree with you (and your dad) about your philosophy on people. It’s really easy to become jaded and negative when it comes to others, but there are a lot of people our lives, past, present, and I’m sure future who are truly amazing and kind. It’s always nice to reconnect with the good ones too!

    You have always been an uncompromisingly honest, true, and beautiful person, and I’m sure this geek knows that you are truly grateful for the help and care he showed you. I’m sure if you asked him, he would say that it’s actually rare that someone shows as much gratitude as you have.

    Hope to see you again sometime.

    • Reply October 22, 2014

      Kris

      <3 <3 <3

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