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Spring salad with Roasted Roots

Mixture of spring root veggies: turnips, radishes, beets, carrots, new potatoes

2-4 Garlic scapes

Salad mix, spinach, lettuce, or Asian spinach

olive oil

balsamic vinegar

salt and pepper

soft cheese such as goat chevre, feta, fresh mozzarella (optional)

 

Cut washed, trimmed roots into cubes. Smaller cubes for longer-cooking roots, such as potatoes, carrots, and beets, and larger cubes for quicker-cooking roots, such as turnips and radishes. Throw in a few whole garlic scapes for a pretty effect or chop them finely to coat roots. Toss all with olive oil and season with salt and pepper.

Place in roasting pan and roast at 400 - 425 for about 25 minutes, until tender. I generally cover the roots for the first half of cooking, to soften them, and then uncover for the second half of cooking time, to caramelize the sugars and cook off any liquid.

Remove roots from oven and scatter soft cheese over top of roots to gently melt.

Place a bed of greens on each plate. Top with roasted root mixture. Splash a bit of olive oil and balsamic vinegar over. Serve with additional sea salt and ground black pepper, to add as desired. Can serve 4-6, if filling a 9 by 13 pan with one layer of roots. This is also a good cold salad with leftover roasted roots.

 

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