Roasted Root-Vegetable Salad with Persimmons
- 1 1/2 pounds rutabagas, peeled and cut into 1-inch dice
- 1 1/2 pounds parsnips, peeled and cut into 1-inch dice
- 1 1/2 pounds turnips, peeled and cut into 1-inch dice
- 3 large carrots, peeled and cut into 1-inch dice
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 2 medium shallots, thinly sliced
- 5 tablespoons sweet white wine
- 3 tablespoons white wine vinegar
- 1 1/2 teaspoons chopped thyme
- 3 Fuyu persimmons, cut into 1-inch dice
- One 3-ounce head of frisee, torn
- 2 Belgian endives, cored and sliced crosswise 1/2 inch thick
- 1/2 cup pomegranate seeds
- Preheat the oven to 375.
- On a large rimmed baking sheet, toss the rutabagas, parsnips, turnips and carrots with 3 tablespoons of the olive oil.
- Spread in an even layer and season with salt and pepper.
- Bake for about 1 hour, stirring occasionally, or until just tender.
- Let cool.
- In a small skillet, heat the remaining 6 tablespoons of olive oil.
- Add the shallots and cook over moderate heat until starting to brown, 6 minutes.
- Transfer to a large bowl and let cool.
- Stir in the wine, vinegar and thyme.
- Season with salt and pepper.
- Add the roasted vegetables, persimmons, frisee and endives to the dressing and toss well.
- Transfer to a platter, sprinkle with the pomegranate seeds and serve.
rutabagas, parsnips, carrots, extravirgin olive oil, salt, shallots, sweet white wine, white wine vinegar, thyme, persimmons, belgian endives, pomegranate seeds
Taken from www.foodandwine.com/recipes/roasted-root-vegetable-salad-persimmons (may not work)