Roast Jeweled Vegetables nested in Tagliatelle Pasta
Serves 6-8
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Tongs
- Plate
- Serving platter
- Stove
- Saucepan
- Parchment paper
- Aluminum foil
- Peeler
- Fork
- Spoon
Ingredients
- 2 ½ C red beets
- 2 C golden beets
- 1 C cubed fennel bulb (about 1 bulb)
- 4 large garlic cloves cut into thirds
- ¾ C large knob onions cut into large chunks
- 2 C thick cut asparagus spears
- 1-2 T of extra virgin light olive oil
- 1/3 C Italian parsley
- ¼ C fresh mint leaves
- 1 t fresh thyme leaves
- ½ C light olive oil
- ½ C white wine vinegar
- 1/8 C fresh squeezed lemon juice
- zest of one large lemon
- 1 ½ t yellow mustard
- 1 t easpoon salt
- ½ t cracked black pepper
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