Roasted Root Crops With Sauteed Greens

Name: Roasted Root Crops With Sauteed Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 1 bunch gold beets, with greens attached; 1 medium celery root; 1 medium red daikon (watermelon radish); 6 Tbsps extra virgin olive oil; 2 sprigs fresh rosemary; 15 smalls (golf ball-size) yellow new potatoes; 1 medium fresh poblano chiles; 1 bunch rutabagas, with greens attached; 1 teaspoon sea salt + more to taste; 1 bunch to medium-size white Tokyo turnips, with greens attached; 1 large yellow onion, diced

Roasted Root Crops With Sauteed Greens is a gluten free, whole 30, and vegan recipe with 2 servings. This recipe covers 62% of your daily requirements of vitamins and minerals. This main course has 1537 calories, 33g of protein, and 45g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of daikon, gold beets, new potatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert.