Warm Roasted Vegetable and Bean Salad
Adapted from a recipe by chef Samin Nosrat.
Ingredients
Instructions
- Soak beans overnight, then simmer in a seasoned pot with water, celery, onion, carrot, bay leaf for around 1 hour or until beans are soft. Drain the water and toss out the aromatics. Or if using a can, drain and rinse the beans.
- Preheat oven to 400 F. Cut broccoli and cauliflower into slices, toss with olive oil, smoked paprika, salt and pepper, and arrange on a roasting pan.
- Slice carrots into segments, toss with olive oil, paprika, salt and pepper and arrange on another roasting pan.
- Roast vegetables for around 40 minutes or until soft, turning over after 20 minutes.
- While the vegetables are roasting, make the dressing. Stir the balsamic vinegar, wine vinegar, mustard and honey into a bowl. Mince the shallot and stir it into the vinegar mix. Let it macerate for around 20 minutes to soften the shallot. Then beat in the 2/3 cup olive oil to emulsify.
- When the vegetables are done, toss them into a large bowl with the beans and stir in the dressing. Add the greens and feta and gently stir together to distribute the dressing.
- Serve warm.