Roasted Root Salad With Clementines
There’s something particularly magical about the combination of fresh, bright citrus and greens mingling with earthy, caramelized roasted roots. The nice bitter bite provided by the radicchio balances beautifully with the sweetness of the clementines and the tart drizzle of vinegar, resulting in a complex flavor experience that will make you forget you’re eating a simple salad.
Heat oven to 400 F. Roughly chop the root veggies and toss with the clove of garlic, a generous splash of balsamic vinegar, and a generous drizzle of olive oil. Season with salt and pepper, place on a roasting pan, and roast until veggies are fork-tender. Set aside and allow to cool completely. Meanwhile, roughly chop the salad greens and peel the clementines. Arrange on a salad plate and top with roasted roots, toasted nuts, and a final generous drizzle of balsamic vinegar and olive oil.