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Roasted Vegetable Salad

St. Charles Prineville and Madras Executive Chef Thom Pastor says food should be fun. This roasted vegetable salad has a restaurant-quality taste, but can be prepared easily at home. Serves 4.

  • 4 small red beets, roasted and quartered*
  • 4 small gold beets, roasted and quartered*
  • 2 medium onions, julienne
  • 4 small turnips, peeled and quartered
  • 2-3 carrots, peeled and large chop
  • 2-3 parsnips, peeled and large chop
  • 4 roma tomatoes, quartered
  • 8 cloves garlic, crushed
  • 1/4 lb green beans, trimmed
  • 1/4 lb asparagus
  • Oil as needed
  • Salt and pepper to taste

*Roast red and gold beets separately. Red beets will stain any food they're touching. Toss the beets in oil, salt and pepper. Wrap in foil and roast about 45 minutes in a 375° F oven. A small knife or toothpick should easily pierce the centers of the beets. When cool enough to handle, the skin can be rubbed off with paper towels.

  1. Place onions on a sheet pan or in a casserole dish. Toss with oil, salt, and pepper. Roast at 375° F for five minutes. Add turnips, carrots, parsnips, tomatoes and garlic. Continue roasting until the carrots and parsnips are almost tender, stirring occasionally (about 15-20 minutes).
  2. Add beans and asparagus, stir. Roast five more minutes.
  3. Toss the vegetables in the following dressing. Serve hot or cold topped with an egg.
Lemon-Herb Vinaigrette
Makes about 8 oz
  • 3 T lemon juice
  • 1 T white wine vinegar or champagne vinegar
  • 1 t Dijon mustard
  • 1 clove garlic, minced
  • 1 shallot, minced
  • Salt and pepper to taste
  • Pinch of red pepper flakes
  • 6 T extra-virgin olive oil
  • 1 T parsley, minced
  • 1 t oregano and/or rosemary, minced
  1. Combine all ingredients except the oil and herbs in a medium mixing bowl or blender
  2. While mixing, add the oil in a slow drizzle
  3. Stir in the herbs and adjust seasoning

Soft-Boiled Eggs
Cook 1-2 eggs per person

  1. Bring enough water to a rolling boil so when the eggs are added, the water returns to a boil almost immediately.
  2. Keep eggs at a rapid boil until done, 6 minutes for large size eggs.
  3. Remove eggs immediately and shock in an ice-bath until cool enough to handle, about 1-2 minutes. Peel gently.
  4. Serve hot or cold.
**This can be done a day or two ahead of time. Keep the peeled eggs refrigerated in a sealed container. To reheat, place the eggs in simmering water for 2 minutes.