Roasted Root Vegetable Pasta Salad

Name: Roasted Root Vegetable Pasta Salad
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams beef bottom round roast; 1 teaspoons freshly ground black pepper, plus more for seasoning; 425 grams beef broth; 2 Tbsps canola oil; 2 carrots, cut into 2-inch pieces; 2 carrots, cut into 3-inch pieces; 2 stalks celery; 1 Tbsp cider vinegar; 227 grams penne pasta, cooked and cooled; 2 Tbsps all-purpose flour; 1 Tbsp chopped fresh parsley leaves; 4 sprigs fresh thyme; 1 Tbsp minced fresh garlic; 1 medium onion, sliced; 1 red onion, sliced; 2 russet potatoes, cut into 1-inch cubes; 2 teaspoons salt, plus more for seasoning; 4 servings Salt and freshly ground black pepper; 1 Tbsp spicy brown mustard; 1 teaspoon each fresh rosemary and fresh thyme leaves; 227 grams turnips, cut into wedges; 237 milliliters water; 2 Tbsps Worcestershire sauce; 1 medium yellow onion

Roasted Root Vegetable Pasta Salad

Roasted Root Vegetable Pasta Salad might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 56g of protein, 35g of fat, and a total of 788 calories. It is a good option if you're following a dairy free diet. If you have salt, salt and pepper, cider vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Mustard

Vinegar

Cooking Oil

Equipment you will use

Whisk

Bowl

Add the pasta and the leftover root vegetables to a large serving bowl. Stir in the parsley and the sliced red onion. Toss with the vinaigrette and refrigerate to let the flavors develop, about 1 hour.

Ingredients you will need

Root Vegetable

Vinaigrette

Red Onion

Parsley

Pasta

Equipment you will use

Bowl

Season the beef with salt and pepper and lightly coat with flour.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Beef

Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides.

Ingredients you will need

Canola Oil

Meat

Equipment you will use

Frying Pan

Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef.

Ingredients you will need

Carrot

Celery

Onion

Beef

Equipment you will use

Slow Cooker

Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter.

Ingredients you will need

Worcestershire Sauce

Garlic

Broth

Thyme

Water

Meat

Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl.

Ingredients you will need

Vegetable

Broth

Equipment you will use

Blender

Bowl

Serve the gravy with the pot roast and roasted root vegetables.

Ingredients you will need

Root Vegetable

Pot Roast

Gravy

Equipment you will use

Pot

One hour before the pot roast is done cooking, preheat the oven to 400 degrees F.

Ingredients you will need

Pot Roast

Equipment you will use

Oven

Pot

Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.

Ingredients you will need

Salt And Pepper

Canola Oil

Vegetable

Rosemary