Roasted Vegetable Salad


2 bunches radishes, greens trimmed and washed separately

2 bunches whole baby carrots, greens trimmed and washed separately

2 bunches small round turnips, greens trimmed and washed separately

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Coarse kosher salt for sprinkling

1 cup fresh whole milk ricotta cheese

Zest of 1 lemon

1 tbsp. freshly squeezed lemon juice

Salt and freshly ground black pepper, to taste

1 bunch fresh mint leaves (about 1 cup)

1 tbsp. walnuts

1/2 tsp. salt

1/2 c. olive oil, plus more as needed

1/4 c. Parmesan cheese


Preheat oven to 475 degrees.

Toss vegetables separately in a bowl (radishes, carrots, and turnips) with 2 tbsp. olive oil. Scatter each vegetable onto a large baking pan and sprinkle lightly with kosher salt. Roast until tender, about 10-12 minutes; set aside.

While vegetables roast, stir together ricotta cheese, lemon zest, and lemon juice in a small bowl. Season mixture with salt and pepper, to taste; set aside.

To make mint pesto, combine mint leaves, walnuts, salt, and olive oil in food processor. Process until smooth. Transfer to a small bowl and stir in Parmesan cheese. If pesto is too thick, thin it out by adding more olive oil.

To serve salad, heat a large skillet over medium heat with 2 tbsp. oil. Thinly slice radish and turnip greens (reserve carrot tops for another use) and toss them into the hot skillet. Cook until just wilted. Lightly salt and scatter the greens onto a platter, or divide between 6-8 salad plates. Mound roasted vegetables over greens. Top with a dollop of ricotta cheese mixture and drizzle with mint pesto.

Makes 6-8 servings.