Roasted Rooted Vegetable Salad

Roasted Rooted Vegetable Salad

Print Recipe

Ingredients

  • 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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