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Roasted Root Vegetable Salad Fill 1 Created with Sketch.

with Radicchio, Hazelnuts & Cara Cara Orange

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 515 calories

As frosts begin blanketing the fields, there’s something amazing happening underground. Root vegetables are storing nutrients, preparing for winter and eventually for growth in spring. They’re converting their energy into flavor and, just about now, they’re perfect. In this recipe, we’re taking root vegetables, roasting them to perfection and serving them in an incredibly tasty, hearty salad with lightly bitter radicchio, toasted hazelnuts, winter citrus and silky ricotta salata cheese.

fresh
ingredients
Roasted Root Vegetable Salad with Radicchio, Hazelnuts & Cara Cara Orange
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the carrots and parsnip. Trim off and discard the stem ends of the carrots and parsnip; cut the carrots and parsnip in half lengthwise, then into 2-inch pieces on an angle. Cut off the top and bottom of the orange so it sits flat on a cutting board. Cut off and discard the remaining peel and pith; medium dice the orange. Cut off and discard the root ends of the radicchio lettuce; roughly chop the leaves. Medium dice the turnip. Roughly chop the hazelnuts. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place the minced shallot in a bowl with the vinegar.

Roast the vegetables:
2 Roast the vegetables:

Place the carrots, parsnip and turnip on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast 24 to 26 minutes, or until lightly browned and tender when pierced with a knife.

Cook the farro:
3 Cook the farro:

While the vegetables roast, add the farro to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until tender. Drain thoroughly and return to the pot. Drizzle with olive oil and stir to combine. Season with salt and pepper to taste. Set aside.

Toast the nuts:
4 Toast the nuts:

While the farro cooks, heat a small, dry pan on medium until hot. Add the hazelnuts and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl. Set aside.

Make the dressing:
5 Make the dressing:

Season the shallot-vinegar mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

Dress the salad & plate your dish:
6 Dress the salad & plate your dish:

Using a peeler, shave half the ricotta salata cheese into a large bowl. Add the orange, radicchio, lettuce, toasted hazelnuts, cooked farro, roasted vegetables and enough of the dressing to coat the greens (you may have extra). Toss to combine and season with salt and pepper to taste. Divide the salad between 2 dishes. Using a peeler, shave the remaining ricotta salata cheese on top of each. Enjoy!

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the carrots and parsnip. Trim off and discard the stem ends of the carrots and parsnip; cut the carrots and parsnip in half lengthwise, then into 2-inch pieces on an angle. Cut off the top and bottom of the orange so it sits flat on a cutting board. Cut off and discard the remaining peel and pith; medium dice the orange. Cut off and discard the root ends of the radicchio lettuce; roughly chop the leaves. Medium dice the turnip. Roughly chop the hazelnuts. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place the minced shallot in a bowl with the vinegar.

2 Roast the vegetables:

Place the carrots, parsnip and turnip on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast 24 to 26 minutes, or until lightly browned and tender when pierced with a knife.

Roast the vegetables:
Cook the farro:
3 Cook the farro:

While the vegetables roast, add the farro to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until tender. Drain thoroughly and return to the pot. Drizzle with olive oil and stir to combine. Season with salt and pepper to taste. Set aside.

4 Toast the nuts:

While the farro cooks, heat a small, dry pan on medium until hot. Add the hazelnuts and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl. Set aside.

Toast the nuts:
Make the dressing:
5 Make the dressing:

Season the shallot-vinegar mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

6 Dress the salad & plate your dish:

Using a peeler, shave half the ricotta salata cheese into a large bowl. Add the orange, radicchio, lettuce, toasted hazelnuts, cooked farro, roasted vegetables and enough of the dressing to coat the greens (you may have extra). Toss to combine and season with salt and pepper to taste. Divide the salad between 2 dishes. Using a peeler, shave the remaining ricotta salata cheese on top of each. Enjoy!

Dress the salad & plate your dish: