Twenty years ago, this used to be the mid-day snack we’d make for ourselves with all the vegetables in our kitchen. At some point, we realized our guests would probably love it, too. This recipe also makes for a great sandwich filling.
Ingredients
- 1 pound green beans (or 2 bunches broccoli rabe)
- 1 bunch small carrots
- 1 medium head cauliflower
- 2 or 3 meaty beets or 1 bunch small beets
Dressing
- 1/4 cup balsamic vinegar
- 1/4 cup Frankies 457 extra-virgin olive oil
- Large pinch fine sea salt
- 10 turns white pepper
- Black pepper
Step by step
- Heat your oven to 350F. Meanwhile, slick the outside of each vegetable with just a bit of olive oil. Roast beets for 90 minutes; carrots for 45 minutes; cauliflower for 40 to 50 minutes; and green beans for 20-25 minutes.
- Combine the vinegar, oil, salt, and white pepper in a small mixing bowl and whisk well to blend.
- Drizzle the dressing over the vegetables, then mix them with clean hands, gently but thoroughly, until they are coated. Portion the salad among four salad bowls and serve, offering black pepper from the grinder at the table.