Roasted Beets and Parsnips with Black Olives and Oranges

• 4 beets, peeled and diced (3 1/2 cups)
• 4 parsnips, peeled and cut into matchsticks (2 cups)
• 1 fennel bulb, cut into bite-size wedges ( 3/4 cup)
• 3 Tbs. garlic-infused olive oil, divided
• 8 cups baby arugula (8 oz.)
• 2 oranges, peeled and sectioned, each section thinly sliced
• 1/2 cup pitted kalamata olives, coarsely chopped
• 2 Tbs. balsamic vinegar

1. Preheat oven to 450F.
2. Place beets, parsnips, and fennel in large bowl.
3. Add 2 Tbs.
4. oil, and toss to coat.
5. Season with salt and pepper, if desired, and evenly scatter vegetables on baking sheet.
6. Roast vegetables 20 minutes, turning 2 or 3 times with spatula.
7. Increase oven temperature to 500F.
8. Roast vegetables 10 minutes more, or until tender.
9. Place arugula, orange slices, and olives in large salad bowl.
10. Add roasted vegetables, balsamic vinegar, and remaining 1 Tbs.
11. oil.
12. Toss well to mix, and season with salt and pepper, if desired.

beets, parsnips, fennel bulb, garlic, baby arugula, oranges, olives, balsamic vinegar

Taken from www.vegetariantimes.com/recipe/roasted-beets-and-parsnips-with-black-olives-and-oranges/ (may not work)