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Turkey and Root Vegetable Salad
2020-12-03
https://www.metro.ca/userfiles/image/recipes/salade-dindon-légumes-racines-11429.jpg
PT25M
PT20M
PT45M
Set the oven to broil with the rack in the middle position.Wash, peel, and roughly chop the vegetables.Place them on a baking sheet lined with parchment paper. Season with olive oil, salt, and pepper.Roast the vegetables for 15 to 20 minutes or until they’re golden brown and cooked.Remove the baking sheet from the oven and let cool.Whisk all the ingredients for the vinaigrette except the cheese. Crumble the cheese and add to the vinaigrette.Toss the salads and top with the roasted vegetables and walnuts.Season with the vinaigrette and serve.Note: Double the amount of turkey if you want to turn it into a main meal for lunch or dinner.
6
0
0
0
0
For the roasted vegetables:
2 bettroot
12 Brussel sprouts
3 carrot
3 parsnip
1 turnip
1 small sweet potato
1 tablespoon (15 ml) olive oil
To taste salt and pepper
For the vinaigrette:
1/3 cup (80 ml) olive oil
1/3 cup (80 ml) apple cider vinegar
To taste salt and pepper
2 tablespoons (30 ml) parsley chopped
3 oz (90 g) goat cheese (1 small container)
For the salad:
1 cup (250 ml) baby arugula
1 cup (250 ml) assorted salad
1 1/2 cups (375 ml) Quebec turkey cooked and cut into pieces
1/3 cup (80 ml) toasted walnuts chopped
Turkey and Root Vegetable Salad
6
Main course
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME
Ingredients
-
For the roasted vegetables:
-
2
bettroot
-
12
Brussel sprouts
-
3
carrot
-
3
parsnip
-
1
turnip
-
1
small sweet potato
-
1 tablespoon
(15 ml)olive oil
-
To taste
salt and pepper
-
For the vinaigrette:
-
1/3 cup
(80 ml)olive oil
-
1/3 cup
(80 ml)apple cider vinegar
-
To taste
salt and pepper
-
2 tablespoons
(30 ml)parsley chopped
-
3 oz
(90 g)goat cheese (1 small container)
-
For the salad:
-
1 cup
(250 ml)baby arugula
-
1 cup
(250 ml)assorted salad
-
1 1/2 cups
(375 ml)Quebec turkey cooked and cut into pieces
-
1/3 cup
(80 ml)toasted walnuts chopped
Preparation
Set the oven to broil with the rack in the middle position.
Wash, peel, and roughly chop the vegetables.
Place them on a baking sheet lined with parchment paper. Season with olive oil, salt, and pepper.
Roast the vegetables for 15 to 20 minutes or until they’re golden brown and cooked.
Remove the baking sheet from the oven and let cool.
Whisk all the ingredients for the vinaigrette except the cheese. Crumble the cheese and add to the vinaigrette.
Toss the salads and top with the roasted vegetables and walnuts.
Season with the vinaigrette and serve.
Note: Double the amount of turkey if you want to turn it into a main meal for lunch or dinner.
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