Craving something green as the days get cooler ? Look no further than UMass Fresh. Grab your own UMass Fresh Box this Friday, November 4th, at The UMass Student Farmers' Market on Goodell Lawn from 12:00 PM - 4:00 PM.
What is UMass Fresh?
When you purchase a UMass Fresh box, you are getting a bountiful package of all the ingredients you need to prepare a meal for 4-6 people. The included recipe features ultra-local, organic produce from producers like the UMass Student Farm and the UMass Permaculture Gardens and is expertly developed by UMass Dining chefs.
"Pay What You Will" for this gourmet dinner just an oven away! No one is refused a box with our sliding scale program.
"Pay What You Will" for this gourmet dinner just an oven away! No one is refused a box with our sliding scale program.
UMass Student Farmers' Market Roasted Vegetable Salad with Herb Vinaigrette
Serves 4-6
Serves 4-6
Ingredients:
Salad
4 tbsp canola oil
Salt, to taste
6 oz beets
6 oz carrots, peeled
6 oz red, cut into chunks
6 oz blue potatoes, cut in chunks
6 oz sweet potatoes, cut into chunks
4 oz arugula
4 oz radish, sliced
4 oz lettuce, ripped
Dressing
½ cup olive oil
¼ cup apple cider vinegar
1 tbsp mustard
1 tbsp chive, chopped
½ tbsp oregano
½ tsp salt
¼ tsp black pepper
Directions:
1. Place beets in a heat proof baking dish. Bake in a pre-heated 350 degree F oven for about 1 hour, or until a knife easily pierces the flesh.
2. Cool the beets, and peel. Cut into chunks and season with 1 tbsp canola oil and sprinkle with salt. Roast in a pre-heated 350 degree F oven, until well caramelized, let cool.
3. Toss the carrots, red potatoes, blue potatoes, and sweet potatoes with 3 tbsp of the canola oil, sprinkle with salt, and roast in a pre-heated 350 degree F oven until done, about 30 minutes; let cool.
Dressing:
Place the olive oil, vinegar, mustard, chive, oregano, salt and black pepper in a blender; blend on high for about 1-2 minutes or until well emulsified.
To Finish
In a large bowl, add roasted beets, carrots, red potatoes, blue potatoes, sweet potatoes, arugula, radishes, lettuce and dressing. Toss lightly and enjoy!
Salad
4 tbsp canola oil
Salt, to taste
6 oz beets
6 oz carrots, peeled
6 oz red, cut into chunks
6 oz blue potatoes, cut in chunks
6 oz sweet potatoes, cut into chunks
4 oz arugula
4 oz radish, sliced
4 oz lettuce, ripped
Dressing
½ cup olive oil
¼ cup apple cider vinegar
1 tbsp mustard
1 tbsp chive, chopped
½ tbsp oregano
½ tsp salt
¼ tsp black pepper
Directions:
1. Place beets in a heat proof baking dish. Bake in a pre-heated 350 degree F oven for about 1 hour, or until a knife easily pierces the flesh.
2. Cool the beets, and peel. Cut into chunks and season with 1 tbsp canola oil and sprinkle with salt. Roast in a pre-heated 350 degree F oven, until well caramelized, let cool.
3. Toss the carrots, red potatoes, blue potatoes, and sweet potatoes with 3 tbsp of the canola oil, sprinkle with salt, and roast in a pre-heated 350 degree F oven until done, about 30 minutes; let cool.
Dressing:
Place the olive oil, vinegar, mustard, chive, oregano, salt and black pepper in a blender; blend on high for about 1-2 minutes or until well emulsified.
To Finish
In a large bowl, add roasted beets, carrots, red potatoes, blue potatoes, sweet potatoes, arugula, radishes, lettuce and dressing. Toss lightly and enjoy!
Want help in the kitchen? Here are some professional tips for recipe success:
How to Make a Vinaigrette
Happy Cooking!
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