Salad of Roasted and Pickled Vegetables

Preparation info

  • Makes

    4

    servings
    • Difficulty

      Medium

Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

There’s an extravagant range of tastes, colors, and textures in this salad. It’s one I’ve made for years, probably never the same way twice, but it has some fairly constant elements—roasted beets and peppers, pickled onions, briefly blanched or steamed beans, and, when possible, bronze-leaved garden lettuces. All the parts are dressed with an herb vinaigrette and arranged haphazardly on a colorful platter.

This salad can be pleasantly complicated with ingredients (see the variations

Ingredients

Method