Roasted Beets And Parsnips With Black Aolives And Oranges
- 4 beets, peeled and diced
- 4 parsnips, peeled and cut into matchsticks
- 1 fennel bulb, cut into bite-size wedges
- 3 T garlic-infused olive oil, divided
- 8 c. baby arugula
- 2 oranges, peeled and sectioned, each section thinly sliced
- 1/2 c pitted kalamata olives
- 2 T balsamic vinegar
- 1. Preheat oven to 450. Place beets, parsnips, and fennel in large bowl. Add 2 T oil, and toss to coat. Season w/ s&p and evenly scatter vegetables on baking sheet. Roast vegetables 20 min , turning 2 or 3 times with spatula. Increase oven temp to 500. Roast veggies 10 min more, or until tender.
- 2. Place arugula, orange slices, and olives in large salad bowl. Add roasted veggies, balsamic vinegar, and remaining 1 T oil. Toss well to mix, season with s&p.
beets, parsnips, fennel bulb, garlic, baby arugula, oranges, olives, t
Taken from www.epicurious.com/recipes/member/views/roasted-beets-and-parsnips-with-black-aolives-and-oranges-50051931 (may not work)