Roasted Root Vegetables topped with Baked Portobello Mushroom and Frisee

I saw a picture of a similar meal posted on Facebook and thought it looked delicious. I decided to try my hand at it and added more root vegetables, changed the salad to frisee and had to figure out what dressing would pair well with all the flavors. I almost used apple cider vinegar for the dressing, but made a game time decision and decided to go with champagne vinegar. Definitely the way to go. The champagne vinaigrette stood up really well to the bitterness of the frisee and the root vegetables really brought out the flavor of the vinegar. Michael’s only complaint was that there was only one of them!

Ingredients:
Serves 2
2 carrots, peeled and cubed
1 large parsnip, peeled and cubed
1 large beet, peeled and cubed
2 portobello mushrooms, stemmed
Pizza Dough or puff pastry
2 cups frisee, washed and chopped
2 tbsp goat cheese
1 tbsp olive oil
Salt and pepper

For the Vinaigrette:
¹/₄ cup olive oil
3-4 tbsp champagne vinegar
¹/₂ tsp german mustard
¹/₂ small shallot, minced
2 tbsp honey

Directions:

1. Preheat the oven to 400^o.
2. Place the diced vegetables on a baking sheet and lightly toss with 1 tbsp olive oil, salt and pepper. Roast the vegetables until soft, about 30 minutes turning them half way through.
3. On a floured surface, roll out the pizza dough or puff pastry until ¹/₁₆ inch thick. Place the mushrooms on the dough and cut circles about an inch larger than the mushrooms. Wrap the edges around the mushrooms, place on a baking sheet and bake along with the vegetables.
4. Wash the frisee, place in a large bowl and set aside.
5. In a small bowl, whisk together the remaining olive oil, vinegar, mustard, shallot and honey. Pour the dressing over the frisee, add the goat cheese and toss well.
6. Place the roasted vegetables on a plate, then the mushroom and top with the frisee salad.

As always, enjoy!

Tags: dinner, entree, frisee, meatless, mushrooms, portobello, root vegetables, vegetarian, vinaigrette