ROASTED ROOT VEGTABLES & ROMAINE SALAD

ROOT VEGTABLES2 MEDIUM BEETS2 LBS OF MIXED CARROTS, PARSNIPS, & TURNIPS 4 SHALLOTS  1.)    PEEL BEETS AND CUT INTO 1 INCH PIECES, PLACE IN BOWL TOSS IN 1 TBSOLIVE OIL COVER WITH TIN FOIL AND COOK FOR 30 MINTES AT 3752.)&…

ROOT VEGTABLES

2 MEDIUM BEETS

2 LBS OF MIXED CARROTS, PARSNIPS, & TURNIPS

4 SHALLOTS

 

 

1.)    PEEL BEETS AND CUT INTO 1 INCH PIECES, PLACE IN BOWL TOSS IN 1 TBS

OLIVE OIL COVER WITH TIN FOIL AND COOK FOR 30 MINTES AT 375

2.)    PEEL ROOT VEGTABLE’S AND SHALLOTS IN THE MIXTURE YOU PREFER, CUT INTO 1 “ PIECES AND TOSS IN PAN WITH 2 TBS OF OLIVE OIL.  INCREASE OVEN TEMPERATURE TO 425. UNCOVER BEETS AND COOK BOTH PANS FOR ANOTHER 30 MINUTES.

 

 

DRESSING

MIX WHILE VEGTABLES ARE COOKING

6 TBSP OF OLIVE OIL

1 TBSP SNIPPED THYME

2 TBSP WHITE WINE VINEGAR

1 TSP DIJON MUSTARD

1 TSP HONEY

1 CLOVE MINCED GARLIC

 

 

ROMAINE

 

TOSS TOGETHER 8 CUPS OF ROMAINE LETTUCE

½ CUP CILANTRO CHOPPED

½ CUP PECANS

 

MIX ALL INGREDIENTS TOGETHER AND TOSS WITH DRESSING

GREAT DISH WITH PORK CHOPS OR RIBS