Active Time
40 MIN
Total Time
2 HR
Yield
Serves : 6
© Ray Kachatorian

How to Make It

Step 1    

Preheat the oven to 375°. On a large rimmed baking sheet, toss the rutabagas, parsnips, turnips and carrots with 3 tablespoons of the olive oil. Spread in an even layer and season with salt and pepper. Bake for about 1 hour, stirring occasionally, or until just tender. Let cool.

Step 2    

In a small skillet, heat the remaining 6 tablespoons of olive oil. Add the shallots and cook over moderate heat until starting to brown, 6 minutes. Transfer to a large bowl and let cool. Stir in the wine, vinegar and thyme. Season with salt and pepper.

Step 3    

Add the roasted vegetables, persimmons, frisée and endives to the dressing and toss well. Transfer to a platter, sprinkle with the pomegranate seeds and serve.

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