Something and Somewhere to Remember 12

The Charleston Draper’s Roasted Root Vegetables Salad With Goat Cheese & Toasted Pumpkin Seeds

Chef Marco Silva is inspired by the many countries in which he’s lived, worked or visited. Those global infusions of different cooking styles and presentations have spurred him into opening his own restaurant, The Charleston Draper, 1229 E. Pioneer Road.

Cuisine by Marco springs from 20-plus years of professional cooking and private kitchen management experience.

He’s originally from Sao Paulo, Brazil. He trained in Brazil, France, Portugal, Spain and the United States. He graduated from Le Cordon Bleu in France and also has a degree in classical piano from Conservatory of Lisbon.

This chef worked in various capacities, including as a private chef, personal chef, caterer and as an executive chef.

Current hours for The Charleston Draper are 11 a.m. to 3 p.m. and 5:30 p.m. to 9:30 p.m. Tuesday-Saturday. Marco recently launched a new brunch offering to coincide with Easter.

Roasted Root Vegetables Salad With Goat Cheese & Toasted Pumpkin Seeds

Ingredients

  • 3 turnips
  • 4 baby carrots
  • 3 golden beets (1-2 large); save the 
 leaves to roast
  • 2 small red beets
  • 5 asparagus
  • 2 leeks, cut in half
  • 2 heads garlic
  • Mixed greens
  • 2 tablespoons olive oil, plus more for drizzling
  • Coarse salt and freshly cracked black 
 pepper, to taste
  • Toasted pumpkin seeds

Ingredients for the dressing

  • 1/4 cup Greek yogurt
  • 1 tablespoon sumac berries

Directions

1. Heat oven to 430 F.

2. Wrap individual vegetables in aluminum foil with olive oil, salt and pepper.

3. Start a series of roasting. Roast garlic heads for 35 minutes. Roast turnips, baby carrots and beets for 30 minutes. Roast asparagus and leeks for 10 minutes. Roast beet leaves for 5 minutes.

4. In a small bowl, mix Greek yogurt and sumac, then plate on the side.

5. Let all roasted vegetables cool down before placing on serving plate.

6. Arrange all vegetables on a plate with baby arugula and mixed greens. Serve with sumac berry dressing on the side.

7. Top with herbed goat cheese crumbles and toasted pumpkin seeds, if desired.