Roasted Beet, Roasted Celery Root, Grapes, Fresh Fig, and Arugula Salad

Recipe and photo by Tami Ganeles Weiser Yield:  8 servings
Prep Time:  5 minutes Cook Time:  45 minutes

Roasted Beet, Roasted Celery Root, Grapes, Fresh Fig, and Arugula Salad

A 21st-century vegetarian cobb salad, this dish is a hearty, healthy option that is sure to please everyone at the table.

Ingredients

Salad:

6 large beets (about 3 pounds), washed, peeled, cut into 1-inch dice

½ pound celery root, washed, peeled, cut into 1-inch pieces

6 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

8 cups kale, ribs removed, coarsely chopped

12 large hard boiled eggs, white and yellows separated and finely chopped

4 Hass avocados, peeled and cut into 1-inch dice (optional)

8 cups romaine lettuce hearts or iceberg lettuce, cut into 1-inch dice

4 cups arugula

1 pound extra firm tofu, cut into ½-inch dice (or 2 [8-ounce] boxes of pre-cut), drained

½ pound seedless green and/or purple grapes, halved

½ pound (about 8) fresh figs, cut into quarters

½ pound sheep or goat’s blue cheese (any stinky cheese works well), cut into ½-inch dice

Agave Poppy Lemon Dressing:

¼ cup fig vinegar (we use O&Co)

¼ cup agave nectar

Juice and zest of 1 lemon

1 teaspoon kosher salt or smoked salt

½ teaspoon freshly ground white pepper

¾ cup extra virgin olive oil

¼ cup toasted poppy seeds

Instructions

Prepare the salad:

  1. Preheat the oven to 385°F. Line two rimmed baking sheets with aluminum foil. Spray with non stick spray.
  2. Spread the beets in one layer on one baking sheet. Spread the celery root in one layer on the other baking sheet. Drizzle each with 2 tablespoons of olive oil and sprinkle with ½ teaspoon salt. Stir to coat.
  3. Bake for 15 minutes, then stir the vegetables. Continue baking until the vegetables are soft and the edges have browned on the celery root, 25 to 30 minutes.
  4. Heat 2 tablespoons olive oil in a sauté pan until shimmering. Sauté the kale until leaves wilt and brighten in color, about 3 minutes. Transfer to a bowl.
  5. Arrange the remaining ingredients, the warm roasted vegetables and the kale in rows or in a spiral pattern on 12  small plates for appetizers or 8 large dinner plates.

Make the dressing:

  1. In a medium bowl, whisk the vinegar, agave, lemon juice and zest, salt and pepper. Add the oil in a steady stream, whisking constantly to emulsify (If you omit the xanthan gum it will quickly separate). Whisk the poppy seeds into the dressing.
  2. Drizzle 2 tablespoons of dressing over each salad. Serve immediately.

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