Ingredients
Scale
- 1 medium Japanese potato (about 12 ounces), peeled, seeded, and sliced crosswise into ½-inch thick wedges
- 6 medium carrots (about 12 ounces total), peeled, halved lengthwise, and cut crosswise into 3-inch pieces
- 2 medium beets (about 12 ounces total), yellow and or red, peeled, halved, and cut into ½-inch thick wedges
- 2 medium turnips (about 12 ounces total), peeled, halved, and cut into ½-inch thick wedges
- 10 tablespoons extra virgin olive oil, divided
- Sea salt
- Freshly ground black pepper
- 5 ounces baby kale
- 1 cup raw shelled pistachios
- 3 peeled garlic cloves, coarsely chopped
- 3 tablespoons honey
- ¼ cup sherry vinegar
Instructions
- Place the oven racks on the upper and lower thirds of the oven and preheat the oven to 425°F. Line two standard-sized baking sheets with parchment paper.
- Place the sweet potato and carrots on one of the baking sheets and the beets and turnips on the other. Drizzle each baking sheet with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt and 1 teaspoon of pepper. Toss the vegetables on each pan and spread out to roast evenly. Roast for 20 minutes, then remove the baking sheets from the oven, gently toss the vegetables, and return to the oven to roast until browned in parts and tender, about 20 more minutes.
- Arrange the kale on a large serving platter and top with the roasted vegetables.
- In a medium skillet, warm the remaining 6 tablespoons of olive oil on medium heat. Add the pistachios and cook, stirring constantly, until they have just begun to toast, 1 to 2 minutes. Stir in the garlic and cook until just fragrant, about 1 minute. Add the honey and cook until boiling, about 2 minutes. Stir in the vinegar and cook until heated through and boiling, 1 to 2 minutes. Turn off the heat and season to taste with salt and pepper, then spoon the hot dressing over the salad and serve.