Ingredients
Method
- Preheat the oven to 450 degrees. You can also lower it if you are roasting other items! Just increase the cooking time.
- Slice the eggplant, tomatoes, and onions and place them on an oiled baking tray. Roast them for 50 minutes.
- Place the whole beets and carrots in a baking dish and roast them for an hour.
- Place the greens on a large shallow platter. Top them with the sliced and roasted eggplant, tomatoes, onions, and red peppers.
- Then cut the beets into wedges and cut the carrots into slices. Add them to the salad. Top with a little balsamic vinaigrette. Spoon the balsamic vinegar onto the salad plate around the greens. Top with everything spice or black pepper. Then top with the hazelnuts.
- Serve family style right away.
Notes
Chef's Tips: You can use any kind of toasted nuts or you can omit the nuts. A big white platter makes a wonderful presentation for this salad.
Nutrition Facts: Serves 8. Each 1 cup serving: 37 calories, 1g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 123mg sodium, 8g carbohydrate, 2g fiber, 5g sugars, 1g protein. RDA Vitamin A 67%, RDA Vitamin C 40%.
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