Warm Maple Roasted Vegetables and Goat Cheese Over Spring Greens

One of the ways I volunteer at the URI Master Gardener Produce Donation Project is to edit and write for the project newsletter. This month I created a really great salad recipe using the only edible thing growing in the project beds right now - dandelions! Hope you enjoy the recipe and article:



Eating fresh from the garden in April is not easy. At the Produce Donation Project we are just starting to sow seeds and harvesting crops seems a long way off. There are wild edibles to be had in April, however, and the humble dandelion is a tasty addition to a salad. Paired with root vegetables and goat cheese, all tossed with just tapped real maple syrup, this dish makes a delicious beginning to the season.

 Warm Maple Roasted Vegetables and Goat Cheese Over Spring Greens

Serves 4

4 cups of peeled and diced root vegetables: carrots, parsnips, rutabaga, potatoes

4 tbsp. olive oil

Salt and pepper

2 tbsp maple syrup

4 cups of spring greens: dandelions, arugula, spinach

1 tbsp apple cider vinegar

1 tsp. maple syrup

Goat cheese

Heat the oven to 450 degrees F. Toss the root vegetables with the olive oil and salt and pepper. Place in a covered oven proof dish and bake for ten minutes. Add the maple syrup and toss. Cook for another twenty minutes. Remove the vegetables with a slotted spoon and put to one side to cool.  In a small glass jar, add two tablespoons of the maple glaze from the pan. Add the apple cider vinegar and maple syrup. Screw the lid on the jar and shake. In a large bowl, toss the greens with the dressing, to coat. Divide between four plates. Add the root vegetables and top with small slithers of goat cheese.

Serve warm.

Sue

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