What is it about roasted vegetables that's so darn satisfying? Either as a comforting make-ahead dish during a busy week or satisfying side to Sunday roast, they always hit the spot. Around here you know I like to take simple things and do something a little fun; and so I present: roasted vegetables... with truffles.
1 acorn squash
6 cipollini onions
1 medium head of radicchio
150 grams comte cheese
2 tbsp plain yogurt
3 tbsp mayonnaise
25 grams black winter truffles
3 tbsp extra virgin olive oil (plus more for roasting vegetables)
1 tsp dijon mustard
2 tsp honey
1 tbsp apple cider vinegar
salt and pepper
Preheat oven to 425 F. Prepare vegetables by slicing squash into 6 segments and scooping out stringy middle. Peel beets - slice into large wedges - and onions. Either on one large roasting tray or two small, spread out vegetables so they have space (the beets will transfer their colour to the other veggies!) Drizzle liberally with olive oil and season with salt and pepper. Roast 45 minutes - 1 hour, or until tender and caramelized.
Grate the comte on the fine side of a box grater. Make piles of approximately 3 tablespoons, 3 inches apart on a baking tray (preferably covered in a silpat, but definitely with parchment paper). Put this tray in the oven with the veggies and cook 5-10 minutes until the cheese is spread out and golden. Cool on the tray 2 minutes before transferring to a cooling rack.
While the veggies are doing their thing in the oven, prepare the truffle cream by mixing yogurt, mayonnaise and finely grated truffle. If your yogurt is particularly thick you might want to thin it out a bit with a splash of water or olive oil.
Discard the outer leaves of the radicchio and chiffonade it (cut into long, thin strips). Put it in a mixing bowl and then make the dressing. Combine olive oil, mustard, vinegar, honey, salt and pepper in a small bowl and whisk like crazy using a fork until a thick dressing comes together. If you let it sit a while you may need to re-mix before serving.
To serve, mix radicchio with dressing and place a small pile on each plate. Place a piece of squash, an onion, and a couple of slices of beet on the plate as well. Using a small spoon - or, if you want to get fancy, a piping bag - drop a few little mounds of truffle creme on the plate. Serve while the veggies are still warm. Reign supreme over roasted vegetables for all time.