Roasted Beet and Carrot Salad with Aged Gouda and Sunflower Seeds

    

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Winter salads can be just as gorgeous and colorful as summer ones. Case in point: this combination of sweet red and yellow beets, carrots, and hearty greens. To prevent the red beets from bleeding onto the golden ones, roast them on a separate sheet pan.

Customize your own recipe: 

Roast the vegetablesFor the salad

• 3/4 lb. peeled carrots, cut into 3/4-inch chunks
• 1/2 lb. golden beets, trimmed and cut into 3/4-inch wedges
• 1/2 lb. red beets, trimmed and cut into 3/4-inch wedges
• 2 Tbs. extra-virgin olive oil
• Kosher salt
• 2 lightly packed cups baby arugula
• 2 lightly packed cups torn radicchio (tear into bite-size pieces)
• 1/3 to 2/3 cup diced aged Gouda
• 1/4 cup toasted sunflower seeds

For the vinaigrette

• 1/4 cup grapeseed oil
• 1/3 cup thinly sliced scallions
• Kosher salt
• 1/2 to 1-1/2 tsp. chopped fresh ginger
• 2 Tbs. rice vinegar
• 1 Tbs. honey
• 1 Tbs. fresh lemon juice; more to taste
• 1/2 to 1 tsp. finely grated lemon zest
• 1 to 2 tsp. finely chopped fresh mint
• 1 tsp. Dijon mustard
• Freshly ground black pepper

Position racks in the upper and lower thirds of the oven and heat the oven to 450°F.

In a large bowl, toss the carrots and golden beets with 1 Tbs. of the oil and 1/2 tsp. salt. Transfer to a large rimmed heavy-duty baking sheet. Spread into a single layer.

In another large bowl, toss the red beets with the remaining 1 Tbs. of oil and another 1/2 tsp salt. Transfer to another large rimmed heavy-duty baking sheet. Spread into a single layer.

Roast the vegetables, flipping with a spatula halfway through and rotating the baking sheets, until browned and tender, 20 to 25 minutes. Let cool for a few minutes on the sheets. Transfer to a large bowl.

Make the vinaigrette

Heat the oil in a 8-inch skillet over medium heat. Add the scallions and a pinch of salt and cook, stirring occasionally, until softened and lightly browned, 2  to 4 minutes. Add the ginger and cook, stirring, until fragrant and softened, about 15 seconds. Remove from the heat. Let the oil cool for 3 to 5 minutes.

Meanwhile, in a small heatproof bowl, whisk the vinegar, honey, lemon juice, zest, mint, mustard, 1/4 tsp. salt, and several grinds of fresh pepper. Whisk the warm oil into the vinegar mixture until emulsified.

Season to taste, adding more lemon juice, salt, or pepper as needed.

Assemble the salad

In a large bowl, combine the arugula and radicchio. Lightly season the greens with salt and then drizzle with 2 Tbs. of the warm vinaigrette. Toss, taste, and add a little more dressing, if necessary. Arrange the greens on a platter or plates.

Season the roasted vegetables with a pinch more salt, and dress them lightly with 1 to 2 Tbs. of the remaining vinaigrette. Scatter over the greens, then top with the Gouda and sunflower seeds. Serve right away, passing the remaining dressing at the table.

nutrition information (per serving): 
Calories (kcal): 350; Fat (g): fat g 24; Fat Calories (kcal): 220; Saturated Fat (g): sat fat g 4; Protein (g): protein g 8; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 30; Polyunsaturated Fat (g):13; Sodium (mg): sodium mg 780; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 8;