Youll be amazed at the versatility of roasted root vegetables. You can serve them hot with salt and pepper and a drizzle of olive oil, mash them coarsely, and/or sauté briefly in olive oil and season to taste. You also can purée, season and heat them for an elegant side dish.
- 1 ½ to 2 lbs. beets, washed and trimmed
- 2 lbs. root vegetables, washed and trimmed: carrots, turnips, parsnips, parsley root, daikon, radishes, celery root
- 1 ½ to 2 lbs. salsify, washed and trimmed