Something my dad would cook!

My dad is always finding different healthy recipes to try, and when I saw this my first thought was "my dad would love this recipe!" I originally got this off a gluten free website, but of course I adapted it to make it my own! For all my gluten free friends out there, if you don't follow this site, she has some great recipes! http://glutenfreegirl.com/roasted-vegetable-salad/

I had a ton of vegetables from the farmers market I wanted to use, so I just roasted all of them and added them to the recipe. I had bought kale too for the recipe, but I ended up eating it all before I made it. I am sure kale would be fabulous in this too! I cooked the beets the night before just to make it easier (and I wanted to make sure I did not forget to use them!), but you could cook them the same day, and just put them in a little earlier than the rest of the veggies.

When you cook the brown rice, I HIGHLY recommend using 1/2 water + 1/2 white wine (whatever you have opened). It makes the brown rice even more DELICIOUS! TRY IT...

Try this meal cold too! I had it the next day for lunch, and I LOVED it cold. It reminded me of a nice summer salad I would eat on a hot day ☀

Dad's Vegetable + Rice Salad
4 beets-any color, scrubbed, leaves trimmed
4 carrots, cut into bite size pieces pieces
12 asparagus
3 zucchini, cut into bite size pieces
3 sweet potatoes, peeled and cut into large pieces
8 pieces kale, stems removed and torn into pieces
Olive Oil
3/4 cup kalamata olives
salt + pepper
cheese- goat or fresh mozzarella (I used my dairy free cheese)


2 cups of cooked brown rice or quinoa


1 tablespoon lemon juice
1 teaspoon Dijon mustard
pinch kosher salt and cracked black pepper
red pepper flakes-to taste
3 tablespoons extra-virgin olive oil

Preheat oven to 375 degrees F.


Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and cut into large slices.

Put the carrots, sweet potatoes, zucchini and asparagus onto the baking sheet. Toss them with the oil and salt and pepper. Toss them in the olive oil until they are coated. Put the baking sheet into the oven and roast the vegetables until they are browned on the bottom and softened, about 20 minutes. If you use kale, throw in the kale pieces and toss the vegetables on the sheet again. Roast until the kale is a bit wilted, about 3 minutes.


While the veggies are cooking, go ahead and make the vinaigrette. Grab a small jar with a lid. Pour in the lemon juice, mustard, pepper flakes, and salt and pepper. Shake the jar. Add the oil. Shake the jar. Taste the vinaigrette and adjust the ingredients if necessary.

Remove the roasted vegetables from the oven and toss them with the brown rice, the cheese, and the kalamata olives. Pour the vinaigrette over the salad and toss. Enjoy!

xoxo

Meggan