Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Episode: Winter Fix
Total:
55 min
Active:
25 min
Yield:
6 servings
Level:
Easy
Total:
55 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

In a baking dish or sheet pan, toss the carrots, beets and bok choy in 2 tablespoons olive oil and season with salt and pepper. Bake until the vegetables have caramelized and turned golden in color, about 20 minutes. Let cool.

Meanwhile, whisk together the extra-virgin olive oil, apple cider vinegar and raspberry vinegar in a small mixing bowl. Season the dressing with salt and pepper and reserve for later use.

Chop the bok choy into 1-inch pieces and toss into a large mixing bowl; the leaves will fall apart, but crumble them into the mixing bowl too. Add the carrots, beets, quinoa, cranberries, pepitas, parsley and orange segments to the mixing bowl. Drizzle with the vinaigrette and toss to evenly incorporate. Season with salt and pepper. Top with the crumbled goat cheese and serve immediately.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Roasted Root Vegetables

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Vegetable Lasagna

Recipe courtesy of Juan Carlos Cruz

Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Recipe courtesy of Bobby Flay

Roast Leg of Lamb

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Slow Cooker Pot Roast

Recipe courtesy of Food Network

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking