This post is sponsored by Produce Services of Los Angeles, all opinions are my own.
Root vegetable salad with lemon herb vinaigrette is a hearty winter salad. Baby beets, watermelon radishes are roasted and served with an array fresh vegetables.
It’s a really good day when you get fresh, local produce delivered to your door. When I was contacted by Produce Services of Los Angeles to showcase their produce in a recipe, I jumped at the chance. An independent, family-owned company, PSLA focus on delivering unsurpassed quality products to Southern California chefs, restauranteurs, multi-unit operators, and purchasers and have been doing so for 30 years.
The variety of produce that arrived was second to none. Fresh arugula, baby beets, micro greens, cherry heirloom tomatoes, watermelon radish, strawberries, blackberries, raspberries, edible orchids, buzz button edible flowers, goat cheese and pitaya dragonfruit smoothie packs that will be going in my smoothies.
I wanted to focus on the beets and the watermelon radishes and my first thought was to roast the beets and radishes and make a roasted root vegetable salad, that is perfect for winter. Beets are the best when roasted, as are the radishes. I simply wrapped them in foil, added a sprig of fresh rosemary to both so they would take on extra flavor while roasting.
The dressing needed to be light and simple to allow the freshness of the produce to shine through and not overpower them. This salad is no place for a heavy, creamy dressing. I love to use fresh lemon in salad dressing along with fresh herbs, tarragon and dill that work so well together. I enjoyed this salad as lunch, as well as a side salad for dinner with my homemade lasagna.
To learn more about Produce Services of Los Angeles, you can check-out there website www.pslainc.com.