Honey-Roasted Root Vegetable Salad

Name: Honey-Roasted Root Vegetable Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters packed arugula leaves (from two 4-ounce bunches); 454 grams beets, with 1 inch of the stem attached; 454 grams carrots, peeled and cut into 1 1/2-inch pieces; 59 milliliters minced fresh herbs, such as chives, tarragon and flat-leaf parsley; 1 large garlic clove, minced; 113 grams fresh goat cheese, at room temperature; 1 Tbsp minced herbs, such as chives, tarragon and flat-leaf parsley; 3 Tbsps honey, warmed; 59 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 454 grams parsnips, peeled and cut into 1 1/2-inch pieces; 1 Tbsp chopped sage leaves; 4 servings Salt and freshly ground pepper; 2 Tbsps sherry vinegar; 454 grams turnips, peeled and cut into 1 1/2-inch pieces; 3 Tbsps vegetable oil; 340 grams small white onions (about , cut into 2-inch wedges

Honey-Roasted Root Vegetable Salad is a gluten free and vegetarian recipe with 4 servings. One serving contains 726 calories, 16g of protein, and 44g of fat. This recipe covers 41% of your daily requirements of vitamins and minerals. If you have vegetable oil, onions, honey, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 1 hour. It works well as a pretty expensive main course.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

Tightly wrap the beets in a double layer of aluminum foil and roast them on the bottom shelf of the oven for 1 1/2 hours, or until they are tender when pierced with the tip of a knife. When the beets are cool enough to handle, peel and cut them into 1-inch pieces.

Ingredients you will need

Beet

Wrap

Equipment you will use

Aluminum Foil

Knife

Oven

Meanwhile, divide the carrots, parsnips and turnips between 2 large rimmed baking sheets. Toss the vegetables in each pan with 1 tablespoon of the vegetable oil. Arrange the onion wedges on the baking sheets, keeping them intact.

Ingredients you will need

Vegetable Oil

Vegetable

Parsnip

Carrot

Turnip

Onion

Equipment you will use

Baking Sheet

Frying Pan

Brush the onion wedges all over with the remaining 1 tablespoon of vegetable oil. Generously season the vegetables with salt and pepper. Roast the vegetables for 40 minutes.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Vegetable

Onion

Brush the vegetables with the warm honey and sprinkle with the sage. Continue to roast the vegetables for 25 minutes longer, or until they are tender and glazed. Loosen the vegetables with a spatula and let them cool to room temperature in the pans.

Ingredients you will need

Vegetable

Honey

Sage

Equipment you will use

Spatula

In a small bowl, mix the goat cheese with the herbs and olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Goat Cheese

Olive Oil

Herbs

Equipment you will use

Bowl

In a small bowl, combine the olive oil with the vinegar, garlic and herbs; season with salt and pepper. In a large bowl, toss the arugula with 1 tablespoon of the vinaigrette and arrange on plates.

Ingredients you will need

Salt And Pepper

Vinaigrette

Olive Oil

Arugula

Vinegar

Garlic

Herbs

Equipment you will use

Bowl

Add the roasted vegetables to the bowl and toss with the remaining vinaigrette. Top the arugula with the vegetables, dot each plate with small spoonfuls of the herbed goat cheese and serve.

Ingredients you will need

Goat Cheese

Vinaigrette

Vegetable

Arugula

Equipment you will use

Bowl