Roasted Rooted Vegetable Salad
Print RecipeIngredients
- 1 bunch Heirloom carrots
- 2 turnips
- 2 rutabagas
- 6 golden beets
- ¼ cup local maple syrup
- ¼ cup olive oil
- ¼ cup heavy balsamic vinegar
- Salt
- pepper
Instructions
1
Cut and clean vegetables.
2
Place vegetables on a cookie sheet lined with parchment paper.
3
Add maple syrup, olive oil, balsamic, salt and pepper
4
Roast at 350 until golden brown, periodically toss while roasting.
Notes
Use balsamic from Modena, Italy, the only vinegar to use.
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