root vegetable salad with carrot top dressing
photo by Jennifer Johnson
Kamut is an ancient variety of wheat that adds a nice heartiness to this salad. The vegetables take different amounts of time to cook, so you’ll want to add them in stages as noted below, with the beets taking the longest. Despite the controversy that’s come with them in the past, carrot tops are not poisonous. However, some people may be sensitive to them, and you must use only organic carrots if you plan to eat the tops, as they may be heavily sprayed. This dressing is best with a blend of carrot top greens and parsley, which helps balance out the bitterness of the greens.
Carrot top dressing
1/2 bunch fresh carrot greens, washed and dried (1/4 cup packed)
1/2 cup packed fresh flat-leaf Italian parsley
3-4 tablespoons white wine vinegar
1-2 tablespoons maple syrup
1 tablespoon Dijon mustard
Kosher salt, to taste
Freshly ground black pepper, to taste
4-6 tablespoons extra virgin olive oil
1 cup Kamut, rinsed
1 bunch medium beets (about 5), washed and tops trimmed
Extra virgin olive oil
1 bunch carrots (about 5), washed, dried, and peeled
2 large parsnips, washed, dried, and peeled
10 baby Yukon Gold potatoes, larger ones cut in half
1 large onion, cut into wedges
In a food processor, add carrot greens and parsley and pulse a few times to break them down a bit. Scrape down sides of food processor and add 3 tablespoons white wine vinegar, 1 tablespoon maple syrup, mustard, and season with salt and pepper. Pulse a few times until mixture is chopped. Slowly stream in enough olive oil to combine. Taste and adjust as desired, adding additional vinegar and/or maple syrup if desired.
Preheat oven to 400°F.
In a medium saucepan, bring 3 cups water to a boil. Add Kamut. Reduce heat to low, cover, and simmer until Kamut is cooked and tender, 45-60 minutes. Remove from heat, drain, and set aside.
Place beets in center of a piece of aluminum foil and drizzle with a bit of olive oil. Season with salt and pepper and wrap to completely enclose in foil. Place in oven and cook for 30 minutes.
Cut larger carrots in half lengthwise (keep smaller ones whole).
Cut parsnips into 1/4-inch coins.
On a large baking sheet, add carrots, potatoes, and onions (keeping them all separate). Drizzle each group of vegetables with olive oil and season with salt and pepper. Toss to combine (but keep separate from each other). After beets cook for 30 minutes, add tray of carrots/potatoes/onions to oven and continue to cook both for 15 minutes.
On another small baking sheet add parsnips. Drizzle with olive oil and season with salt and pepper. Toss to combine. After carrots/potatoes/onions have cooked for 15 minutes, add tray of parsnips and continue to cook everything for another 15 minutes. After 15 minutes, flip parsnips over and continue cooking all vegetables for another 5-15 minutes, checking each after 5 minutes and removing each as they are fork tender. Beets should take up to 75 minutes.
Once all vegetables are roasted, remove and set aside to cool slightly. Carefully peel beets and cut into slices or wedges.
When ready to serve, add vegetables and Kamut to a large bowl. Add a bit of carrot top dressing and gently toss to combine. Transfer to a serving platter and top with additional dressing and serve.