This was one of those great discoveries stemming from our tradition in New Year’s Eve to try out new recipes. It takes a bit mire time to make than your normal salad but it is worth it. This is a Melissa Clark recipe from NYTimes Cooking and, like so many of her recipes, it is a keeper.
For this you’ll need: x3 beets (peeled and cut into 1/2″ wedges), 1/2 large delicata squash (cut in half, seeds scraped out and then sliced into 1/4″ slices), 1 bunch radishes (top and tailed and cut in half if they are larger than 1″), 3 Tbsp orange juice, 1 Tbsp lime juice, 1 clove garlic (crushed and chopped), 2 anchovy fillets (minced), 1 bay leaf, several sprigs of fresh thyme, 2 scallions (sliced), 3-4 cups baby spinach leaves, 1/4 cup chopped fresh parsley, olive oil, salt and pepper.
Preheat the oven to 375 degrees.
In a small bowl toss together 2 Tbsp olive oil, 2 Tbsp orange juice, 1 bay leaf, salt and pepper to taste. Add Beets and toss to cover well. Place on a rimmed baking sheet, cover with foil and roast for about 20 mins.
In another small bowl toss the radishes with 1 Tbsp olive oil and salt and pepper to taste.
After the first 20 minutes of roasting the beets, remove the foil and increase the oven temp to 425. Add the radishes to the same baking tray and return to the oven at the higher heat level for about 18-20 mins. Stir everything once or twice to rotate and evenly brown.
Toss squash slices with oil, salt and pepper and place onto a separate baking sheet. Add these to the same oven for the last 15-18 mins at the higher temperature until browned.
Meanwhile, in a small bowl whisk together 1 Tbsp orange juice, 1 Tbsp lime juice, crushed garlic clove, minced anchovies, pinch off the leaves of the fresh thyme and add a pinch of salt. Let this stand for a few minutes and then whisk in 1/4 cup olive oil.
As the still warm vegetables come out of the oven, place them into a large bowl and add the orange/lime sauce. Toss everything together and let it stand to cool.
In a large salad bowl add the spinach, parsley and scallions along with about 1-2 Tbsp olive oil and a pinch of salt. Combine well.
Add the roasted and marinaded veggies to the top, gently combine everything and serve.