Roasted Autumn Harvest Salad

• 1/4 cup extra-virgin olive oil
• 8 baby red or golden beets or 4 medium beets, scrubbed and trimmed
• 8 shallots, peeled and cut in half if large
• 4 medium parsnips (about 1 pound), peeled and cut into 3-inch lengths (halve the thicker end pieces lengthwise)
• 6 long carrots, scrubbed well or peeled, halved lengthwise
• Coarse salt and freshly ground pepper
• 2 tablespoons fresh rosemary leaves (from 2 sprigs)
• 2 bunches arugula, trimmed and washed well (6 cups)
• Basic Shallot Vinaigrette (page 356; substitute sweet cider for sherry vinegar)
• Spiced pepitas (optional; recipe below)

1. Roast beets Heat oven to 450F.
2. Place beets on a parchment-lined piece of aluminum foil and drizzle with 1 tablespoon olive oil.
3. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 1/4 hours for larger beets.
4. Let stand until cool enough to handle, then rub off skins with paper towels.
5. Cut beets in half (or into quarters or sixths if large).
6. Meanwhile, roast shallots, parsnips, and carrots Toss shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper.
7. Spread in a single layer on a parchment-lined rimmed baking sheet and sprinkle with rosemary, tossing to coat.
8. Roast until tender and golden, turning vegetables over once, about 30 minutes.
9. Transfer to a bowl.
10. Prepare greens Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel (or damp paper towels).
11. Refrigerate until needed (this will help crisp the leaves).
12. Toss vegetables and greens with vinaigrette Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette.
13. Toss beets separately with 1 tablespoon vinaigrette (to prevent their color from bleeding).
14. Toss arugula with 2 tablespoons vinaigrette and season lightly with salt and a pinch of pepper.
15. Compose salad and serve Line a serving platter with arugula and arrange vegetables on top.
16. Serve pepitas on the side, if desired, or sprinkle over the top of salad.
17. Serve salad immediately.
18. Heat oven to 350F.
19. Beat 1 large egg white until soft and foamy in a medium bowl.
20. Combine 1/4 cup sugar, 1 teaspoon coarse salt, 1/2 teaspoon ground chile, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cumin, and 1 3/4 teaspoons cayenne pepper, and whisk into egg white.
21. Stir in 2 1/2 cups raw pepitas (hulled green pumpkin seeds) until well coated.
22. Spread mixture in a single layer on a rimmed baking sheet, and bake until golden and fragrant and seeds are almost completely dry, 10 to 15 minutes.
23. Place pan on a wire rack to cool.
24. Spiced pepitas can be stored in an airtight container at room temperature up to 2 weeks.
25. Pecans, walnuts, cashews, or almonds may be substituted for the pumpkin seeds.
26. (Makes 2 1/2 cups)
27. For best results, roast vegetables in a single layer on a rimmed baking sheet, tossing them once or twice during roasting and rotating the pan for even cooking.
28. Trim tough ends of stalks and toss with olive oil, salt, and pepper on a baking sheet.
29. Roast at 450F in a single layer until golden and tender, 20 to 25 minutes.
30. Trim stems and roots; drizzle with olive oil and wrap in parchment-lined foil.
31. Roast at 450F until tender when pierced with the tip of a knife, about 1 hour 15 minutes (depending on size).
32. Let cool slightly.
33. Rub off skins with paper towels, wearing gloves to avoid staining hands.
34. Peel and cut stems from a head of broccoli or cauliflower into 1-inch pieces; break head into florets.
35. Toss with olive oil, salt, and pepper on a baking sheet.
36. Roast at 450F until tender and browned, about 25 minutes.
37. Trim Brussels sprouts and halve if desired.
38. Toss with olive oil, salt, and pepper and roast at 450F until golden brown and tender, 20 to 25 minutes.
39. Peel carrots and toss on a rimmed baking sheet with olive oil, salt, and pepper.
40. Roast at 450F until tender and golden brown, 30 to 45 minutes (depending on size).
41. Roasting ears in their husks gives them an appealing smokiness.
42. Slit husks and peel back; remove corn silk.
43. Fold husks around corn; tuck in a few herb sprigs (thyme, oregano, or marjoram), a sprinkle of salt, and bits of butter.
44. Tie with kitchen twine to secure, and roast in a baking pan at 450F until tender, about 25 minutes.
45. Toss whole mushrooms (shiitake, cremini, white button, or oyster) with olive oil, salt, pepper, and herbs (thyme, oregano, or savory).
46. Roast at 450F until golden brown and slightly shriveled, 20 to 25 minutes.
47. On a baking sheet, toss small potatoes with olive oil, salt, pepper (or crushed red pepper), and herbs (rosemary or thyme).
48. Roast at 425F until tender and browned, about 30 minutes.
49. You can also roast russet potatoes the same way; cut them into wedges first.
50. Peel shallots and toss on a baking sheet with olive oil, salt, and pepper.
51. Roast at 450F until tender and caramelized, about 30 minutes.
52. Cut into wedges and toss with olive oil, salt, and pepper on a baking sheet.
53. Roast at 450F until tender and golden, 20 to 25 minutes.
54. Peel and cut small turnips into wedges.
55. Toss with olive oil, salt, and pepper on a baking sheet and roast at 450F until tender and golden, 20 to 30 minutes.
56. Cut in half and remove seeds; cut squash into wedges or rings.
57. Toss with olive oil, salt, pepper, and herbs (sage, rosemary, or thyme).
58. Roast at 450F until tender and golden, turning once, 35 to 40 minutes.
59. If desired, drizzle with honey or maple syrup 10 minutes before finished.
60. Also acorn squash can be cut in half; fill seed cavity with some butter and honey or maple syrup.
61. Roast, basting with juices until golden and tender, about 40 minutes.

extravirgin olive oil, golden beets, shallots, parsnips, long carrots, salt, rosemary, bunches arugula, shallot, pepitas

Taken from www.epicurious.com/recipes/food/views/roasted-autumn-harvest-salad-393857 (may not work)