Winter Root Vegetable Salad
  • 2 beetspeeled and cut into wedges
  • 10 baby carrotspeeled and cut in half lengthwise
  • 1 red onionpeeled and cut into wedges
  • 2 parsnipspeeled and cut into 1 Inch pieces
  • 1 turnipends cut off and cut into 1 inch pieces
  • 8 purple or brown fingerling potatoescut in half lengthwise
  • 3tablespoons extra-virgin olive oil
  • ¼cup parsleychopped for garnish
  • 2ounces feta cheeseshaved or crumbled
  • 1tablespoon honey
  • 1tablespoon Dijon Mustard
  • ½teaspoon Salt
  • ¼teaspoon pepper
  • 2 garlic clovesminced
  • 2tablespoons balsamic vinegar
  • ¼cup olive oil
  1. Cut all root vegetables appropriately and place in a large bowl. Drizzle with oil and toss together. Season with salt and pepper. Over medium high heat, add vegetables to a large skillet, stirring occasionally to ensure even cooking on all sides.
  2. Meanwhile for the balsamic vinaigrette, add the minced garlic the honey, mustard, salt, pepper, balsamic vinegar and oil in a bowl and whisk until fully incorporated.
  3. After all veggies are softened enough, remove pan from hear and add in the balsamic vinaigrette and toss to coat evenly.
  4. Garnish with parsley and feta cheese and serve.