Adam went to Rochester this past weekend and came home wanting only vegetables and other healthy foods. Luckily, as I was looking over cookbooks and magazines throughout the weekend, I picked out a winter salad with roasted beets and parsnips in anticipation of Adam's health-food craving. We served it with warm, hearty, crusty bread. It made for a wonderful weeknight meal that felt good for the body and soul.
Roasted Beets and Parsnips with Black Olives and Oranges (Vegetarian Times, January 2009)
The only change I made to the recipe was I substituted shallots for the fennel bulb. The shallots turned out perfectly caramelized and delicious; they definitely did not detract from the wonderfulness of the salad.
4 beets, peeled and diced (3 1/2 cups)
4 parsnips, peeled and cut into matchsticks (2 cups)
1 fennel bulb, cut into bite-size wedges (1/4 cup)
3 Tbs. garlic-infused olive oil, divided
8 cups baby arugula (8 oz.)
2 oranges, peeled and sectioned, each section thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
2 Tbs. balsamic vinegar
1. Preheat oven to 450. 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. Roast vegetables 10 minutes more, or until tender.
2. Place arugula, orange slices, and olives in a large salad bowl. Add roasetd vegetables, balsamic vinegar, and remaining 1 Tbs. olive oil. Toss well to mix, and season with salt and pepper, if desired.
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