How To Clean Electric Stove Drip Pans With Vinegar

winter chopped salad

Brian Woodcock

This winter chopped salad is loaded with beets, cauliflower, cucumbers, and more. To make the vinagrette, use pan drippings from our Roasted Chicken and Winter Squash recipe.

Yields: 8 servings

Prep Time: 0 hours 25 mins

Total Time: 1 hour 0 mins

1 lb.

medium golden beets

1/2

loaf sourdough bread, torn into bite-size pieces

2 tbsp.

olive oil

Kosher salt and freshly ground black pepper

romaine hearts, chopped

1/4

small red cabbage, shredded

1/2

head cauliflower, finely chopped

1/2

English cucumber, sliced

1/4 c.

roasted salted sunflower seeds

For Pan-Dripping Vinaigrette:

2 tbsp.

red wine vinegar

shallot, minced

2 tbsp.

fresh chives

1 1/2 tsp.

Dijon mustard

Pinch of sugar

Kosher salt and freshly ground black pepper

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Make vinaigrette: Whisk together red wine vinegar and shallot in a bowl; let stand 10 minutes.
Whisk in 3/4 cup pan drippings, Dijon mustard, and sugar. Season with salt and pepper
Make salad: Preheat oven to 425°F. Wrap beets in a large piece of foil and bake until easily pierced with a paring knife, 35 to 45 minutes. When cool, peel and cut into wedges.
Toss together bread and oil on a baking sheet; arrange in a single layer. Season with salt and pepper. Bake until golden brown 8 to 10 minutes.
Toss together romaine, cabbage, cauliflower, cucumbers, sunflower seeds, beets, toasted bread, and 1/2 cup vinaigrette. Season with salt and pepper.
Serve with remaining vinaigrette alongside.

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