3½ cups roasted purple potatoes, cut into bite-sized pieces (purple potatoes can be found at most Copps grocery stores in the produce section)
1½ cups cauliflower, separated into small florets
1 carrot, cut into 2-inch pieces
1 tablespoon fresh rosemary leaves
4 tablespoons olive oil
Black peppercorns, crushed
1 handful arugula
Red Wine Vinaigrette:
60 milliliters red wine vinegar
2 tablespoons lemon juice
2 cloves garlic
1 tablespoon dijon mustard
1 teaspoon paprika powder
Sea salt and black pepper
150 milliliters olive oil
Mix 4 tablespoons of olive oil, salt, pepper and rosemary. Add potatoes, cauliflower florets and carrots, and toss. Spread out onto a baking sheet and bake for 50 minutes, stirring occasionally until tender and browned. Remove the pan from the oven and let cool to room temperature.
In a blender, mix the red wine vinegar, lemon juice, garlic cloves, dijon mustard, paprika powder, salt and pepper. With the machine running, gradually blend in the oil.
Toss the baked purple potatoes and vegetables with arugula. Add ½ cup of the dressing and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately.