Honey-Roasted Root Vegetable Salad Gelson's

Name: Honey-Roasted Root Vegetable Salad Gelson's
Ingredients: 1 lb medium beets; 1 lb carrots, peeled and cut into 1 ½” pieces; 1 lb parsnips, peeled and cut into 1 ½” pieces; 1 lb turnips, peeled and cut into 2” wedges; 3 small white onions, cut into wedges; 3 Tbsp extra-virgin oil, divided; Kosher salt, to taste; Freshly ground black pepper, to taste; 3 Tbsp honey, warmed; 1 Tbsp chopped sage leaves; 4 oz fresh goat cheese, room temperature; ¼ cup plus 1 Tbsp minced fresh herbs, such as chives, tarragon, and flat-leaf parsley, divided; 6 Tbsp extra-virgin olive oil, divided; 2 Tbsp sherry vinegar; 1 garlic clove, minced; 4 cups packed arugula leaves

www.gelsons.com

Recipes Honey-Roasted Root Vegetable Salad When we imagine the quintessential fall harvest salad, this is exactly what comes to mind: roasted root vegetables

View full recipe on www.gelsons.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gelsons.com.

Share this recipe:

Ingredients

1 lb medium beets
1 lb carrots, peeled and cut into 1 ½” pieces
1 lb parsnips, peeled and cut into 1 ½” pieces
1 lb turnips, peeled and cut into 2” wedges
3 small white onions, cut into wedges
3 Tbsp extra-virgin oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
3 Tbsp honey, warmed
1 Tbsp chopped sage leaves
4 oz fresh goat cheese, room temperature
¼ cup plus 1 Tbsp minced fresh herbs, such as chives, tarragon, and flat-leaf parsley, divided
6 Tbsp extra-virgin olive oil, divided
2 Tbsp sherry vinegar
1 garlic clove, minced
4 cups packed arugula leaves