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The jewel tones of these vegetables make this a bright and beautiful side dish. These root veggies all have natural sugars in them which caramelize when roasting, producing a delightful sweet and savory dish. You can even serve this for a dairy lunch by crumbling some goat or feta cheese on top.
3 to 4 large beets
6 to 8 carrots
4 to 6 parsnips
1/4 cup Gefen Honey
1/4 cup Tuscanini Olive Oil
1 tablespoon kosher salt (or more to taste)
1 teaspoon black pepper
2 teaspoons dried rosemary (optional)
1 container pre-washed arugula or spring mix lettuce (or chopped romaine, if you prefer)
1/2 cup slivered almonds or chopped hazelnuts (optional)
1/2 cup dried cranberries (optional)
2 tablespoons Bartenura Balsamic Vinegar
2 tablespoons Gefen Honey or sugar
2 tablespoons Tuscanini Olive Oil
Preheat oven to 400 degrees Fahrenheit. Peel beets, carrots and parsnips while wearing gloves. Cut beets in quarters, and cut quarters in halves or thirds to make wedges. Slice carrots and parsnips on a deep diagonal for thick, even pieces.
Spread vegetables onto a cookie sheet and drizzle with honey, olive oil and seasonings. Mix well to combine and bake for 30 minutes. Stir vegetables, turn oven down to 375 degrees Fahrenheit, and bake for an additional 30 minutes or until vegetables are tender and caramelized but still a bit firm to the touch.
To assemble salad, let vegetables cool to warm or room temp. Arrange lettuce on a large platter or shallow, wide salad bowl, top with roasted veggies and sprinkle with nuts and dried cranberries if using.
Place dressing ingredients in a jar or container with a tight-closing lid and shake well to combine. Drizzle sparingly over salad and enjoy.
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