(serves 4)

1 small gold or red beet
1 carrot
1 parsnip
½ onions
6 Brussels sprouts
½ butternut or acorn squash
½ sweet potato
2 oz. spinach
4 slices crusty bread
2 oz. Old Kentucky Tomme or Fleur de la Terre
½ C toasted pumpkin seeds or favorite nut (pecans, walnuts, etc.)
1 vinaigrette recipe using apple cider vinegar and pumpkin seed oil
3 T olive oil
½ bulb fennel slice very thinly


  1. Peel the carrot and parsnip and slice on a bias into ¾ inch chunks
  2. Wash the beet and place in aluminum foil with a little olive oil and salt and pepper and place in a 350 degree oven for about 1 hour.  Remove and let cool in the foil. While still a little warm peel and slice from top to bottom into about 6 or 8 wedges.
  3. seed and peel the squash and cut into ½ inch slices, cut the Brussels sprouts in half
  4. Peel and slice the onion and sweet potato into ½ inch slices
  5. Preheat a sheet tray in the oven at 375 degrees.  
  6. Put about 1 T of the oil down and heat for 1 minute.
  7. Place the squash slices on 1/3 of the tray and the onion a 1/3 and finally the sweet potato on the other 1/3 and roast for about 5-7 minutes a side for the sweet potatoes and the onion, maybe 10-12 minutes for the squash.  You want them just cooked, not falling apart, just past al dente. Remove, salt and pepper and reserve
  8. In a hot sauté pan quickly caramelize the carrot, parsnip and Brussels sprouts separately, taking care not to burn.  Place pan in oven for about 5-6 minutes until the vegetables are just cooked.  Remove from oven and salt and pepper and reserve
  9. Make the vinaigrette substituting ¼ of the oil with pumpkin seed oil
  10. Lightly toast the bread slices, then arranged slices of the cheese on the bread.

 To Serve:

  1. Place all the vegetables back on the sheet tray and place in the oven for 5-6 minutes until hot.
  2. place the bread with the cheese on it in the oven until the cheese melts
  3. In a large mixing bowl place the vegetables, the vinaigrette and the spinach and fennel, season and toss.
  4. Arrange the salad on top of the bread on the plates and serve warm

    Courtesy:  Restaurant Tallent