Roasted Beets and Parsnips with Black Olives and Oranges Recipe

Roasted Beets and Parsnips with Black Olives and Oranges

Serves 4

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.

January 2009