This recipe is from The Real-Food Diet Mix-and-Match Meal Plan .
Preheat oven to 400°. Wrap beets tightly in foil, and roast until tender, about 45 minutes. Remove from oven; let rest 10 minutes. Unwrap foil. Peel and cut beets into bite-size pieces; set aside.
Toss squash with 1 tablespoon olive oil and salt and pepper to taste; spread in a single layer on a foil-lined baking sheet. Roast, tossing halfway through, until tender and golden, about 30 minutes. Repeat process with mushrooms, roasting about 15 minutes. Set both aside to cool.
Meanwhile, make a vinaigrette: Put mayonnaise, vinegar, mustard, and shallot in a food processor. Pulse to combine. With the motor running, drizzle in rest of olive oil and canola oil to make a puree; season to taste with salt and pepper.
Divide vegetables among four plates. Toss greens with vinaigrette, then arrange on top; sprinkle with cheese and nuts.
Replace squash with...
- Spring: Roasted sugar snap peas, snow peas, or asparagus.
- Summer: Blanched or roasted green beans.
- Fall/winter: Sweet potatoes; also can scatter pomegranate seeds on top.
From Hudson Valley Mediterranean: The Gigi Good Food Cookbook, by Laura Pensiero. Copyright (c) 2009 by Laura Pensiero. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Reprinted by permission.