Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

Kate Ladoulis

Django's - Crested Butte, CO

Bagna cauda literally means “warm bath,” says Kate Ladoulis. “It’s traditionally a dip for a vegetable tray or crudité, so it lends itself perfectly to this application.”


  • 5 cups mixed baby root vegetables, such carrots, potatoes, parsnips, or beets, cleaned and unpeeled

  • 1 cup plus 3 tablespoons extra virgin olive oil, divided 

  • 1/4 cup chopped white anchovy filets

  • 14 cloves garlic, finely chopped
2 tablespoons lemon juice

  • Salt and white pepper to taste
4 slices crusty or day-old bread
  • 1 bunch hardy salad greens, such as kale, chard, endive, or radicchio, washed, dried, and torn into bite-sized pieces


Preheat the oven to 250˚F.

Toss the vegetables with 3 tablespoons of the olive oil and transfer to a large roasting dish. Cover loosely with foil. Roast the vegetables until they are firm to the touch but still have a little give, about 2 1/2 to 3 hours.
When the vegetables are about a half hour from being done, place the remaining olive oil in a small pot and gently warm over low heat. Whisk in the anchovy pieces. Bring to a gentle simmer and cook for about 20 minutes, until the anchovies have mostly broken down. Add the garlic and cook for another 10 minutes. Add the lemon juice and season with salt and white pepper to taste. Keep the dressing warm over very low heat, stirring frequently, until ready to serve.

Remove the vegetable from the oven and let cool slightly. If you’re using beets, peel them.

Heat a grill pan over medium-high heat. Grill each slice of bread until just charred, about 1 minute per side.

To serve, place the salad greens in a large bowl and toss them with a small amount of the bagna cauda dressing. Divide the bread slices among serving plates. Arrange some vegetables around each slice. Ladle the remaining warm dressing over the vegetables and top each slice of bread with some salad greens.


4 servings