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EST. 2011 BY LIZ RUEVEN
Winter Salad with Roasted Fruit & Veggies

Winter Salad with Roasted Fruit & Veggies

This week we’re making winter salads a whole lot brighter by using locally grown hydroponic greens. Be sure to check in tomorrow to see why hydroponics are a healthy, local, sustainable solution for growing greens, vegetables and herbs in poor soil or inhospitable climates (Ya- We’re talking about YOU, winter!)

I bought a hydroponically grown Mesclun mix at my local farmers’ market in Westport, CT and was psyched to have crisp greens to play with in January.

photo: Liz Rueven
photo: Liz Rueven

The leafy mix of escarole, red and green lettuces, mustard greens, parsley and watercress was so fresh that a simple vinaigrette would have been enough (Dayenu).

photo: Liz Rueven
photo: Liz Rueven

But I couldn’t resist warming up my kitchen by roasting a wintry mix of sunny golden beets, bright carrots, those gorgeous purple skinned sweet potatoes along with red pears and apples. I sliced all veggies and fruit to about the same size so they had a chance to cook evenly. It’s important to remember to give the beets, sweet potatoes and carrots a head start since they need more time to soften.

photo: Liz Rueven
photo: Liz Rueven

Have you tried hydroponically grown veggies and greens yet? What are your thoughts?

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