Roasted Rooted Vegetable SaladPrint Recipe
- 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
Cut and clean vegetables.
Place vegetables on a cookie sheet lined with parchment paper.
Add maple syrup, olive oil, balsamic, salt and pepper
Roast at 350 until golden brown, periodically toss while roasting.
Use balsamic from Modena, Italy, the only vinegar to use.