What kind of beets should I use for this recipe?

The recipe specifically calls for golden beets, which offer a slightly milder, sweeter flavor and a vibrant color without staining other ingredients on the platter.

Can I make the cornichon-caper herb drizzle ahead of time?

Yes, you can prepare the drizzle up to a day in advance and store it in an airtight container in the refrigerator. This allows the flavors to meld further.

What is the purpose of blanching the leeks before adding them to the drizzle?

Blanching the leeks softens them slightly and mellows their strong oniony flavor, making them a more harmonious and subtle addition to the vibrant herb drizzle.

How should I store leftover Roasted Veggies with Cornichon-Caper Herb Drizzle?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to maintain the texture of the roasted vegetables.

Can I substitute the fresh herbs in the drizzle?

While the recipe uses parsley, mint, and basil for a specific bright flavor profile, you could experiment with other fresh herbs like dill or cilantro, though the overall taste will change.

7 years ago

Roasted Veggies With Cornichon-Caper Herb Drizzle
[Vegan]

AH By: Amy Height

Author Bio

Healthy plant-based recipes to nourish your body and soul. Amy Height is the founder of From... Read More

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A vibrant platter of roasted golden beets and cauliflower, generously drizzled with a bright green cornichon-caper herb sauce.

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Roasted Veggies With Cornichon-Caper Herb Drizzle [Vegan]

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Tender roasted veggies with a salty-fresh herb dressing.

Ingredients You Need for Roasted Veggies With Cornichon-Caper Herb Drizzle [Vegan]

1 medium head cauliflower, cut into bitesize pieces, stems included
4 golden beets, peeled and cubed
3 tablespoons olive oil + 1/2 cup olive oil
2 large leeks or one bunch green onions, thickly sliced
1/2 cup parsley, stems removed
1/4 cup fresh mint
1/4 cup fresh basil
2 tablespoons capers
2 tablespoons cornichons (baby pickles)
1 lemon, juiced
1 teaspoon sea salt, divided
1/2 teaspoon black pepper, divided
2 cloves garlic, minced

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How to Prepare Roasted Veggies With Cornichon-Caper Herb Drizzle [Vegan]

Preheat oven to 350F.
Arrange cauliflower and beets on baking trays, keeping them separate. Drizzle with olive oil and a few pinches salt. Roast for ~35-40 minutes until tender and slightly browned.
While they roast, heat about 2 cups of water in a small saucepan. Bring to a boil, add leeks, and immediately reduce heat to simmer. Let cook 3-4 minutes, then remove from heat and drain. Set leeks aside.
Combine all remaining ingredients - plus 2 tbsp of your blanched leeks - in a food processor and blend until smooth.
When beets and cauliflower are done, remove from the oven and allow to cool for a few minutes. Transfer beets to a bowl, add 3/4 of your sauce and remaining leeks, then toss to coat.
Spread beets on a platter, top with cauliflower. Drizzle with remaining sauce and serve.