Yield: 4-6 servings
A delicious blend of rich harvest vegetables along with fresh greens!
Ingredients:
2 parsnips
1 turnip
1 red beet
1 medium-sized yam
2 tablespoons olive oil
Salt & pepper to taste
1/2 cup hazelnuts
Salad greens
4-6 ounces chevre goat cheese or feta cheese
Balsamic vinegar or your favorite vinaigrette
Directions:
Preheat oven to 400 degrees F. Coarsely cut all the vegetables in to ¾ inch squares and toss them in the oil. Generously season the mix with salt and pepper.
Spread the mixture in a single layer on a sheet pan. Roast the vegetables for 20 minutes. Add the hazelnuts to the vegetable mixture and continue roasting for 5 minutes longer or until the yams are fork-tender and the mixture is caramelized around the edges.
Divide the greens up between 4-6 salad plates. Place a mound of chevre or feta in the center of each plate and scatter the vegetables and hazelnuts around. Drizzle with balsamic vinegar or vinaigrette.
Serve with great crusty bread and olive oil for dipping!
Source: Jackson Whole Grocer http://www.jacksonwholegrocer.com/