Now that we’re deep into Autumn, I love to use all those great root veggies in a salad. They’re terrific tossed in olive oil and roasted to perfection. Add some freshly made toasted bread cubes (think large croutons!) and you’ve got a great side dish for any week night meal!
Roasted Root Vegetable Bread Salad
1 large sweet potato, peeled & cut into cubes
3 large carrots, peeled & sliced diagonally
2 turnips, peeled & cut into cubes
2 large beets, peeled & cut into cubes
1 large red onion, sliced into 8 wedges
Crusty French or Italian bread cut into cubes (~ 2 cups)
extra virgin olive oil
salt & fresh ground pepper
1/4 cup feta cheese crumbles
Heat the oven to 450°F. Position one rack in the middle of the oven and the second rack in the bottom. Place sweet potatoes, carrots and turnips in a bowl. Drizzle with a little olive oil and season with salt and pepper. Toss to coat. Spread onto a large baking sheet. Add the beets and the red onion wedges to the baking sheet; drizzle with a little more olive oil and season with salt and pepper.
Roast root vegetables on the middle rack of the heated oven for 25 minutes until tender and slightly caramelized. Meanwhile place the bread cubes in the same bowl you tossed the veggies. Drizzle a little more olive oil on the bread cubes and season with salt & pepper. Place on a smaller baking sheet and roast on the bottom rack of the oven for the last 8 minutes of the cooking time.
Bring both baking sheets out of the oven and toss veggies & bread together. Place in a serving bowl, sprinkle with feta cheese and eat!