I am a huge believer in the power of roasting your vegetables! This simple salad shows how roasting vegetables enhances their natural sweetness and flavor, transforming an ordinary vegetable into something special. A little balsamic reduction and creme fraiche give this salad the wow factor it deserves, turning it into a crowd pleasing treat!
My Roasted Vegetable Salad With Balsamic Reduction & Creme Fraiche is featured as part of a 15 course meal series by Wayfair and 14 other awesome bloggers!
I don’t know about you, but at our home summertime is always filled with family parties and get togethers with friends. I love serving salads like this one, because it uses vegetables that not everyone cooks with on a weekly basis. It always feels like quite the treat to have roasted vegetables paired with some velvety creme fraiche and balsamic reduction. It delights my guests and gives my meal some pizzaz! Check out these pretty vegetables getting prepped for the royal roasting treatment!
This is what cippolini onions look like raw. They are larger than pearl onions and have a flat disc shape. They are extra sweet in comparison to yellow onions. They take really well to roasting, and are delicious served on their own!
Here is what they look like post-roast. I love how caramelized and sweet these babies are! I could definitely make these disappear before plating. Yum!
Fennel is one of my favorite roasting vegetables. It adds such a rich flavor to any salad.
Chop the bulb up into wedges and you are ready to get roasting. Make sure to save some of the fennel fronds (the delicate leafy herb-like part at the top) to garnish your salad. It will bring a fresh note to your salad.
Here is the caramelized fennel bulb, roasted and ready for its salad debut!
Beets have a special place in my heart. They are one of my all time favorite things to roast. I love making a huge batch of them to slice up and have on hand in the refrigerator to toss on salads or eat plain. I really love both red and golden beets. It looks especially pretty to plate both of them together for some vibrant color on your plate!
Aren’t they gorgeous? Be sure to wear gloves when you are slicing beets to roast. When you remove the skin after roasting they will stain your fingers (or anything porous they touch) if you aren’t careful!
I served this salad with some simple crostinis topped with raw honey. It’s the perfect crunchy compliment to this deep velvety salad. I’m sure you’ll love this salad just as much and I do! Happy entertaining everyone!
- 2 red beets, roasted and sliced into wedges
- 2 gold beets, roasted and sliced into wedges
- 6-8 cippolini onions, roasted
- 1 bulb fennel, stems removed, sliced into 1” wedges and roasted
- 2 ounces cured salami, thinly sliced into rounds then quartered (optional)
- 2 heads baby artisan lettuce, washed and torn into pieces
- Balsamic reduction (or fine balsamic vinegar sweetened a little)
- Olive oil
- ½ cup crème fraiche
- Salt and pepper
- Preheat oven to 400 degrees. Remove stems from beets and scrub clean. Pat dry with paper towels. Rub olive oil all over beets. Cover beets with tin foil.
- Remove stem from fennel bulb. Slice in Quarters lengthwise. Cut each quarter into 3 wedges about 1 inch thick.
- Peel cippolini onions and slice a little bit of the top and bottom off of the onion. Rub olive oil over onions and fennel wedges and season with salt and pepper.
- Arrange beets, fennel and onions on a lined baking sheet. Place in preheated oven on the center rack. Roast veggies for 40-45 minutes or until onions and fennel are beginning to caramelize.
- Check beets with a fork for tenderness. If beets aren’t ready yet, remove fennel and onions and continue roasting beets until they are tender. When beets are done, allow them to cool enough to handle.
- Run beets under cool water and rub with gloved hands to remove skin. It should slip right off.
- Wash, dry and tear baby artisan lettuce heads into bite-sized pieces. Place in a bowl.
- Slice beets into wedges and place over bed of lettuce. Arrange fennel and onions over lettuce. Slice and quarter the slices of salami. Season salad with salt and pepper.
- Drizzle with balsamic reduction and olive oil to dress the salad.
- Serve with a dollop of crème fraiche over each serving of the salad.
- *Crostinis with raw honey are also lovely with this salad.
Thanks Wayfair, for inviting me to be a part of your 15 course meal series! This was such a fun event to be a part of. We have you totally covered for your summer cooking adventures, with recipes from appetizers, drinks, salads, fish, meat, desserts and more! If you would like to check out the other recipes from my fellow bloggers that were a part of this 15 course meal series, check out the links below. Since I am course #6 out of the 15 I’ll be sure to add the links to the rest of the courses as they are posted. Happy summer to you all!
Antipasto: Easy Antipasto Tray, By Penny Lane