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Roasted Vegetable Tostadas with Chipotle Cream Recipe Giada De Laurentiis Recipes Food Network, Roasted Vegetable Udon Recipe, Roasted Vegetable Walnut Salad, and 18 others.

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Roasted Vegetable Tostadas with Chipotle Cream Recipe Giada De Laurentiis Recipes Food Network wine pairings

Roasted Vegetable Udon Recipe wine pairings

Roasted Vegetable Walnut Salad wine pairings

Roasted Vegetable Walnut Salad 4132011 4 servings Roasted Vegetable and Walnut Salad -- unpeeled small beets 6 to 7 1 lb red bell pepper 1 large shallots 4 large Vegetable oil spray -- fresh asparagus, ends trimmed 8 to 10 medium spears 12 lb California walnut halves 14 c Dressing -- fresh orange juice 14 c plain rice vinegar 3 T snipped fresh dill or 1 teaspoon dried dill, crumbled 1 T light brown sugar 1 T walnut oil 2 t grated orange zest optional 2 t salt 14 t black pepper 14 t Preheat the oven to 400F Lightly scrub and thoroughly rinse the beets under cold water to remove any surface dirt Trim the stems Wrap the beets in aluminum foil, completely enclosing them If you use different varieties of beets, wrap each separately to prevent the colors from bleeding Put the wrapped beets on a large nonstick baking sheet Bake for 40 minutes Meanwhile, cut the bell pepper in half Remove the stem, ribs, and seeds Cut each half into 2-inch squares Peel the shallots and cut in half Unwrap the beets and return to the baking sheet Arrange the bell pepper and shallots in a single layer on the baking sheet, leaving room for the asparagus and walnuts to be added later Lightly spray the foods with vegetable oil spray Bake, uncovered, for 20 minutes Arrange the asparagus and walnut halves in a single layer on the baking sheet Lightly spray the foods with vegetable oil spray Bake, uncovered, for 10 minutes, or until the beets are tender when pierced with a sharp knife, the other vegetables are tender, and the walnuts are a light golden brown Put the baking sheet on a cooling rack and let cool for 10 minutes In a small bowl, whisk together the dressing ingredients When the beets are cool enough to handle, peel and cut into quarters Arrange the roasted vegetables on a serving platter Arrange the walnut halves on top of the vegetables Drizzle with the dressing Serve warm or at room temperature wine pairings

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