Wednesday, May 15, 2013
Roasted Root Veggie Salad
Ingredients:
3 medium beets
2 small turnips
4 small radishes
4 medium carrots
2 1/2 tablespoons olive oil, divided
salt and pepper, to taste
lettuce
1/2 tablespoon balsamic vinegar
goat cheese
2 small turnips
4 small radishes
4 medium carrots
2 1/2 tablespoons olive oil, divided
salt and pepper, to taste
lettuce
1/2 tablespoon balsamic vinegar
goat cheese
directions:
Preheat oven to 400ºF.
Peel and cut beets into 1-inch pieces. Chop remaining root veggies into similarly sized pieces and place in a large bowl. Drizzle with 1 tablespoon olive oil and salt and pepper to taste; toss to coat. Dump veggies onto a large piece of aluminum foil and fold up edges to form a packet. Place packet on cookie sheet and bake for 25 to 30 minutes or until veggies are tender.
Toss lettuce with remaining 1 1/2 tablespoons olive oil and balsamic vinegar, plus more salt and pepper to taste. Divide among serving bowls. Top with roasted veggies and crumbled goat cheese.
# posted by Chelsea @ 1:33 PM 
