Nicoise salad with roasted vegetables

This weekend was pretty much a bust as far as cooking goes (or anything else, actually). But I did manage to briefly escape my prison cell to pick up a few much needed groceries. Although I thought about cooking something to restock my empty freezer, I decided to stick with salads. Partly out of laziness, but I'm also hopeful that summer will return.

You know, once the snow melts :-).

I make a Nicoise-inspired salad quite often in the summer, but I wanted to shake up my usual recipe. My Rebar cookbook had a version that included roasted beets, so I decided to throw a beet in the oven along with some other veggies. And I added the traditional capers and anchovies to my standard dressing in lieu of serving them on top. I have leftover dressing and some different veggies in the fridge so I'll try a few more variations during the week.

Nicoise salad with roasted vegetables

artichoke
new potatoes
beet
red onion, sliced
cherry tomatoes, halved
Albacore tuna
parsley, chopped
Kalamata olives

Roast the artichoke, potatoes, and beet until done (cooking times for each will vary). Halve or slice the roasted veggies and assemble a composed salad along with the red onion, tomatoes, and tuna. Top with some parsley and olives and drizzle the salad with the dressing.

Whiz up the following ingredients in a mini food processor to make the dressing:

4-5 cloves garlic
4 anchovies
3/4 tbsp capers
1 tbsp Dijon mustard
lemon juice
red wine vinegar
olive oil
freshly ground black pepper