Root Vegetable Confit
Roasted vegetables have always held a special place in my heart.
Ample olive oil, salt, and high heat mellow the strong flavors of beet and radish. Toss them with a punchy vinaigrette while they’re still hot and they will reveal all of their secrets - i.e., incredible flavor, color, and complexity. These are served with some toasted pine nuts over hummus and are truly a delight. This combination also makes an excellent soft taco with a sprinkle of crumbled goat cheese.
