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Stunning plated serving of Roasted Winter Harvest Beet and Carrot Salad, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Roasted Winter Harvest Beet and Carrot Salad

Roasted Winter Harvest Beet and Carrot Salad brings the season's bounty to life, transforming root vegetables into a vibrant symphony of sweet and earthy flavors. Dressed in a bright Meyer lemon vinaigrette and crowned with melting Gorgonzola, each warm bite offers a delightful contrast of textures and tastes.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Salad
Ingredients Equipment Method

Ingredients
  

The Roasting Pan Coating
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon-style mustard
  • 2 ounces Parmesan cheese, grated, about ½ cup
The Winter Vegetables & Seasonings
  • 3 whole beets, trimmed
  • 6 medium carrots, tops removed, peeled, and cut into 1-inch pieces
  • 12 new potatoes, cut into fourths
  • 12 Brussels sprouts, cut in half
  • 1 small butternut squash, peeled and cut into 1-inch cubes, about 2 to 3 cups
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
The Herb Vinaigrette
  • 1 small shallot, peeled and minced, about 2 tablespoons
  • 1 tablespoon Dijon-style mustard
  • juice of 1 large Meyer lemon, about ¼ cup
  • ¼ cup white balsamic vinegar
  • 1 tablespoon honey
  • ½ cup olive oil
  • 2 tablespoons chopped fresh basil
The Salad Greens & Cheese
  • 6 cups mixed lettuce leaves
  • 2 ounces Gorgonzola cheese, crumbled, about ½ cup

Equipment

  • 1 Large metal baking sheet
  • 1 Large rectangular ceramic baking pan
  • 1 Heavy-duty wire cooling rack
  • 1 Heavy aluminum foil sheets
  • 1 Heavy-bottomed saucepan

Method
 

Vegetable Prep & Microwave
  1. Preheat your oven to 400°.
  2. Wrap the beets in aluminum foil and place into the oven.
  3. Roast the beets until soft, about 45 minutes.
  4. Drizzle 2 tablespoons olive oil into a large baking sheet with rim.
  5. Smear the mustard into the bottom of the baking sheet.
  6. Add the Parmesan cheese.
  7. Add the carrots into a microwave-safe bowl.
  8. Add 2 tablespoons water.
  9. Cover the bowl with plastic wrap.
  10. Microwave on high for 4 minutes.
Vegetable Roasting & Finishing
  1. Drain the carrots and arrange on the baking sheet.
  2. Repeat the same process, microwaving the potatoes, Brussels sprouts, and butternut squash. We’re giving the veggies a head start for the roasting process.
  3. Use your hands to coat the veggies with the seasonings in the bottom of the baking sheet.
  4. Season with some of the salt and pepper.
  5. Roast until the vegetables are just beginning to turn golden, about 12 to 15 minutes.
  6. You can use a spatula to flip the veggies about halfway through cooking, if you like, but it’s not necessary.
  7. Remove the beets from the oven and cool to room temperature.
  8. Peel the beets and cut into 1-inch pieces. Season with salt and pepper and set aside.
The Salad & Vinaigrette
  1. Place the shallots into a small bowl.
  2. Add the Dijon mustard, lemon juice, balsamic vinegar, and honey.
  3. Drizzle in the oil, whisking to combine.
  4. Taste and season with salt and pepper.
  5. Whisk in the basil.
  6. Lay the lettuce into a shallow bowl.
  7. Pour just enough vinaigrette over the leaves to moisten them. (Don’t drown your lettuce!)
  8. Place the roasted veggies on top of the lettuce.
  9. Sprinkle the cheese over top.
  10. Drizzle a little more vinaigrette over the top.