Roasted baby roots with sherry-shallot vinaigrette from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 76) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mlbatt on May 24, 2022

    The recipe is really quite easy, although there are a number of components - basically: 1) cook some quinoa (which I did in my rice cooker); 2) peel a couple of shallots, wrap the lot in foil and stick in the preheated oven) 3) Scrub and prep the roots (this took the most effort, but my CSA sends really clean produce so it wasn't too bad) - and roast. Then, after the quinoa is done and the veggies are nice and brown, put the softened shallots in a blender with the dressing ingredients. Assembly: on a platter: most of the quinoa, the veggies, the rest of the quinoa sprinkled over all. Dressing, and I added the suggested goat cheese - which I highly recommend. Verdict: delicious! Will keep this recipe in my back pocket for CSA root veggie emergencies.

  • Bryan on January 19, 2018

    http://www.wizardrecipes.com/roasted-baby-roots-with-sherry-shallot-vinaigrette/

  • clcorbi on December 01, 2016

    This salad didn't really work for me. The vinaigrette seemed like it would be delicious--you roast shallots in tinfoil and then blend them with olive oil and vinegar--but it turned out very thick. I thought that the oil clinging to the root veggies and the bit of moisture in the quinoa could help thin it, but instead the vinaigrette just made the quinoa clump together in a pretty unappealing way. I'm sure goat cheese would have helped this salad, but we didn't have any. Overall I don't think I'd repeat this.

  • wittwoman on December 27, 2015

    Excellent flavor. Perfect fit for baby root veggies from CSA bag.

  • Zosia on August 29, 2014

    The sweet and tangy dressing went beautifully with the vegetables, and by doubling the quinoa and serving with goats cheese, this became a main course salad. I used regular vegetables cut into smaller pieces.

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