Roasted Beets and Parsnips with Black Olives and Oranges
Fresh orange slices add a juicy tang to this warm salad
that’s a light meal when served with creamy polenta. For added color, try using golden beets along with the red ones.
- 4 beets, peeled and diced (3½ cups)
- 4 parsnips, peeled and cut into matchsticks (2 cups)
- 1 fennel bulb, cut into bite-size wedges (¾ cup)
- 3 Tbs. garlic-infused olive oil, divided
- 8 cups baby arugula (8 oz.)
- 2 oranges, peeled and sectioned, each section thinly sliced
- ½ cup pitted kalamata olives, coarsely chopped
- 2 Tbs. balsamic vinegar
1. Preheat oven to 450°F. Place beets, parsnips, and fennel in large bowl. Add 2 Tbs. oil, and toss to coat. Season with salt and pepper, if desired, and evenly scatter vegetables on baking sheet. Roast vegetables 20 minutes, turning 2 or 3 times with spatula. Increase oven temperature to 500°F. Roast vegetables 10 minutes more, or until tender.
2. Place arugula, orange slices, and olives in large salad bowl. Add roasted vegetables, balsamic vinegar, and remaining 1 Tbs. oil. Toss well to mix, and season with salt and pepper, if desired.