We had this for the first time Sunday dinner, January 6, 2012.
INGREDIENTS:
Salad -
1 1/2 pounds sweet potato
4 red beets
4 Bosc pears, peeled
Olive oil, for Drizzling
2 TBL fresh sage leaves, chopped
2 TBL fresh tarragon leaves, chopped
Kosher salt and freshly cracked black pepper
Sherry Vinaigrette -
1/4 cup sherry vinegar
1 TBL minced shallot
1/2 tsp Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and cracked black pepper
DIRECTIONS -
Preheat the oven to 375. Line 2 sheet trays with parchment paper or foil
For the Salad - Dice the sweet potatoes, beets and pears into similar sized small cubes. Spread the sweet potatoes and pears evenly over one sheet tray and place the beets on the other sheet tray. Drizzle both sheet trays with olive oil and evenly sprinkle the sage and tarragon. Toss to coat and season generously with salt and pepper. Roast until vegetables are soft, 30 -40 minutes
For the sherry vinaigrette - In a small bowl, combine the sherry vinegar, shallots and mustard and stir to combine. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.
Remove the vegetables from the oven and drizzle with the sherry vinaigrette just before serving.
INGREDIENTS:
Salad -
1 1/2 pounds sweet potato
4 red beets
4 Bosc pears, peeled
Olive oil, for Drizzling
2 TBL fresh sage leaves, chopped
2 TBL fresh tarragon leaves, chopped
Kosher salt and freshly cracked black pepper
Sherry Vinaigrette -
1/4 cup sherry vinegar
1 TBL minced shallot
1/2 tsp Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and cracked black pepper
DIRECTIONS -
Preheat the oven to 375. Line 2 sheet trays with parchment paper or foil
For the Salad - Dice the sweet potatoes, beets and pears into similar sized small cubes. Spread the sweet potatoes and pears evenly over one sheet tray and place the beets on the other sheet tray. Drizzle both sheet trays with olive oil and evenly sprinkle the sage and tarragon. Toss to coat and season generously with salt and pepper. Roast until vegetables are soft, 30 -40 minutes
For the sherry vinaigrette - In a small bowl, combine the sherry vinegar, shallots and mustard and stir to combine. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.
Remove the vegetables from the oven and drizzle with the sherry vinaigrette just before serving.
Comments