After a week of lots of left-overs and take-out, it was nice to get into the kitchen and make something with my own two hands. Sometimes the best remedy for a hard week is lots of chopping and stirring.
This week's CSA share left us with a bounty of beets, carrots, and other root vegetables. I decided to make a roasted side dish with beets, carrots, and onions.
The recipe is adapted from an old Gourmet magazine.
2 tablespoons cider vinegar
1 teaspoon whole grain Dijon mustard
1/2 teaspoon black pepper
3/4 teaspoon salt
5 tablespoons olive oil
2 medium onions, cut into 1-inch pieces
4 large carrots, cut into chunks
2lbs red beets
3 oz crumbled feta (1/2 cup)
Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well. Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes.
Roast beets and carrots together until soft, approx. 45-60 minutes.
Add onions to dressing, then add beets and carrots, stirring gently to combine.
The salad was very fresh tasting and yet also very earthy. It was perfect for a day like today where we're not sure what season it is anymore. The dressing was quite tangy; a perfect balance to the sweet vegetables.
It's a great side dish, any time of the year.