Fall Salad

I made this for dinner at a friend's house this weekend. There are not a ton of what I consider to be "normal" salad vegetables available at the farmer's market in November, so I opted to roast all the delicious vegetables I found. I also found some very spicy arugula. This recipe also marks the first time I successfully purchased, cooked, and consumed beets. I'm not convinced of the greatness of the beet, but it was up against some stiff competition in this salad.

Fall Salad
1 bunch arugula, chopped
3 radishes, sliced
1 purple potato, sliced into thin disks
1 yellow potato, sliced into thin disks
1 head kohlrabi, peeled and sliced into thin disks
1 carrot, peeled and sliced into thin disks
8 beets, scrubbed and trimmed
olive oil
salt and pepper

Combine arugula and radishes and set aside. Put all remaining vegetables, except for beets, in a bowl and toss with olive oil, salt, and pepper. Spread in an even layer on a baking sheet and place in a 400 degree oven for 20 minutes or until veggies are tender. Toss beets with olive oil, salt, and pepper and place on a separate baking sheet in a 400 degree oven until fork tender. (I put the beets separate so that the other veggies would not turn red. After removing beets from oven, let cool for 10 minutes and then peel and slice (I actually served them whole, but probably slicing them would have been prettier). Vegetables can be served on the salad hot or cold (I went with cold). Serve with mustard vinaigrette.

Mustard Vinaigrette
2 cloves garlic, finely minced or grated
4 tblsp balsamic vinegar
1 heaping tblsp coarse ground mustard
1/4 tsp dried parsley
1/8 tsp dried thyme
pinch salt
fresh ground pepper
1/3 cup olive oil
Mix all ingredients except olive oil in a small bowl. Add olive oil while stirring with a fork. Transfer to serving container.