Friday, February 18, 2011

Baby Greens with Orange Muscat Champagne Vinaigrette and Roasted Veggies

In an attempt to clean out the fridge, I roasted some sweet potatoes, beets, and a giant red onion, all of which came in a recent CSA box. I also dressed some baby greens with an orange muscat vinaigrette and topped everything with an over-easy egg. A simple, healthy, and delicious dinner!

Roasted Veggies
  • Wash, peel, and cut veggies
  • Toss them with salt, pepper, and a little olive oil
  • Roast in a 350 degree oven for about 45 minutes, turning them a few times

Orange Muscat Champagne Vinaigrette

  • 1 part olive oil
  • 2 parts orange muscat champagne vinegar
  • salt to taste
  • pepper to taste

After I dressed the salad, I simply added the veggies and topped each plate with an over-easy egg.

Questions: Do you like roasted veggies? If so, what’s your favorite roasted veggie? I love roasted beets, which is funny because for the first thirty years or so of my life, I wouldn’t touch beets in  any shape or form. I remember my mom growing tons of beets in her garden and then pickling  most of them to preserve them for the winter, and I just didn’t understand how she could eat them… Any exciting weekend plans? I have no plans other than yoga, which I’m really looking forward to.

Be well,