Crab And Roasted Veggie Salad

• 1 whole Sweet Potato
• 4 whole Large Carrots
• 2 whole Beets
• 4 Tablespoons Extra Virgin Olive Oil, Divided
• 1 teaspoon Dried Rosemary
• 2 pinches Coarse Salt And Freshly Ground Pepper
• 2 teaspoons Dijon Mustard
• 2 Tablespoons Lemon Juice
• 1 can (16.5 Oz. Size) Jumbo Lump Crab Meat, Drained
• 1 can (8 Oz. Size) Refrigerated Pillsbury Garlic Bread Sticks
• 10 ounces, weight Arugula

1. Preheat oven to 350u0b0F.
2. Cut the sweet potato, carrots and beets into a medium dice. Drizzle 1 tablespoon oil on a baking sheet and arrange the veggies on it. Toss with dried rosemary, a pinch of salt and pepper.
3. Roast veggies for 45 minutes, checking at the 30-minute mark and giving them a toss.
4. In the meantime, combine the remaining 3 tablespoons oil with the mustard and lemon juice in a mini-food processor. Season with salt and pepper and blitz until smooth. This is your dressing.
5. Take the crab meat and lightly shred it with your fingers.
6. During the last 12 minutes or so of roasting the veggies, slide the Pillsbury garlic bread sticks into the oven and bake until golden brown.
7. Dive the arugula over 2 dinner plates, top with roasted veggies, shredded crab meat and drizzle with the lemon-mustard dressing.
8. Serve with bread sticks.

carrots, beets, olive oil, rosemary, salt, dijon mustard, lemon juice, jumbo lump, garlic, weight arugula

Taken from tastykitchen.com/recipes/salads/crab-and-roasted-veggie-salad/ (may not work)