Roasted Root Vegetables With Blood Orange Vinaigrette

Name: Roasted Root Vegetables With Blood Orange Vinaigrette
Prep time: 48 min
Cook time: 48 min
Total time: 48 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps apple cider vinegar; 1 teaspoons freshly ground black pepper + more to taste; 59 milliliters blood orange juice; 2 medium sizes carrots, peeled, and cut into 3/4-inch pieces on the bias; 1 bunches chives, chopped; 5 cipollini onions, skins, tail and root removed, cut in quarters; 1 Tbsp Dijon mustard; 5 Tbsps extra virgin olive oil; 57 grams crumbled feta cheese; 1 Tbsp chopped flat-leaf parsley; 1 clove garlic, finely minced; 2 bunches mixed golden and red beets, greens, stems and taproots removed ( 3/4 lb after trimming); 59 milliliters chopped hazelnuts, toasted; 1 teaspoon kosher salt + more to taste; 3 Tbsps olive oil; 3 sprigs thyme, leaves removed and minced; 1 bunch purple turnips, greens, stems and taproot removed ( 1/2 lb after trimming)

You can never have too many side dish recipes, so give Roasted Root Vegetables With Blood Orange Vinaigrette a try. This gluten free, primal, and vegetarian recipe serves 2. One serving contains 855 calories, 13g of protein, and 72g of fat. A mixture of cipollini onions, pepper, hazelnuts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 48 minutes.