Oxbow Farm & Conservation Center

Green Salad with roasted roots vegetables

Green Salad with Roasted Root Veggies

Serves 8-10 as a salad course, 4-6 larger servings.

This submitted by Venessa Goldberg of Kernels and Seeds and How Pickle Got Out of  a Jam in collaboration of the OxBox project, food bloggers creating delicious recipes featuring Oxbow vegetables.


  • 1 medium-large head Good romaine type lettuce, washed well and dried
  • 1 bu Baby beets
  • 1 bu Baby turnips
  • 3-4 small Persian cucumbers
  • Salt and pepper to taste
  • Olive oil
  • Champagne vinegar

  • Heat your oven to 400ºF. Remove the tops from the root veggies (keep them to sauté another time, if they are very tender) leaving about 1/2″ or so of stem attached to the bulb. Scrub them all well and trim off most of the long root part of the beets. In a glass baking dish, drizzle with just a touch of olive oil and roast until tender. This could take anywhere from 1/2 hour to an hour depending on the size of the veggies. You want them to be soft enough for a knife to slice into with no resistance.

    While the root veggies roast, wash and dry the lettuce well. Slice each leaf down the middle, stack, then chop into bite sized pieces. Toss into a bowl and cover with a damp towel until you are ready to serve the salad.

    Cut the cucumbers in half and then into slices, and keep covered in the fridge until just before tossing the salad.

    Once the root veggies are done, let them cool just a bit, then cut any larger roots into small bite sized pieces. Add these pieces, along with the cucumber, to the lettuce and drizzle a couple of tsp each of olive oil and vinegar over it all, starting with just a little, tossing, and tasting before adding more. There should be no liquid in the bottom of the bowl, just enough to barely cover the leaves and vegetables. Add some salt and pepper and toss again. Cover the whole thing in a light blanket of pistachio dust and serve, passing more dust if need be.

    Optionally, you can leave the salad undressed and unadorned and it will keep in the fridge for a couple of days to be dressed and eaten as needed.