I tend to not post salad recipes as they are more random mash-ups of kitchen items than carefully crafted creations. But just because a salad requires minimal cooking or planning doesn’t mean it’s any lesser of a dish.
Salads are highly underrated as vehicles of nutrition, texture, flavor, and substance–especially when they consist of more than just lettuce and a few raw veggies. Combining both raw and cooked vegetables can perk up a tired, basic salad and give it more warming energy for the colder months.
This salad is made up of roasted fennel and radishes, garlicky sautéed green beans, pre-cooked beets, and raw leafy greens. I used slightly peppery Japanese mizuna for the base, but feel free to swap that out for arugula, spinach, or your other favorite green if you cannot find any near you.
Enjoy the contrast of both warm and cool, tender and crunchy, salty and tangy as you devour this nourishing dish.
Roasted Veggie & Wild Green Salad
- 1 bunch radishes
- 1 head fennel
- 2 tablespoons, separated grapeseed oil
- 3 cups green beans
- 1 clove garlic, peeled & chopped
- 1 teaspoon, divided salt
- 5 cups mizuna
- 2 cups pre-boiled beetroot
- 1/4 cup red wine vinegar
1. Heat oven to 400ºF.
2. Chop radishes (plus greens) and fennel into half inch chunks. Toss with 1 tablespoons oil and 1/2 tsp. salt
3. Spread on baking sheet and bake for 20 minutes.
4. Meanwhile, boil a pot of water and add green beans. After about 2 minutes, remove and drain beans.
5. Heat remaining 1 tablespoon of oil in a saucepan on medium-high heat. Add garlic and sauté until fragrant (about 3-4 minutes).
6. Add green beans and sauté for about 5 minutes more.
7. Roughly chop mizuna and transfer into large salad bowl.
8. Once green beans and roasted veggies are done, stir through mizuna.
9. Slice beetroot into 1/2 inch pieces and place on salad. Drizzle with vinegar and serve.
Also by Quincy: Gluten-Free Spinach and Ricotta Gnudi
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Photos: Quincy Malesovas