Roasted Root Vegetable Salad with Heirloom Garlic Vinaigrette
A mix of quinoa, winter squash, sweet potato and golden beets is hearty enough for 2 main dishes, or serve as a side for 4 people. Heirloom Garlic Oxymel from Red Root & Co provides a healthy,...
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 redrootcompany.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
Ingredients
- 2 c Winter Squash, chopped
- 3 c Sweet Potato, chopped
- 1 ½ c Golden Beet, chopped
- 2 c Arugula
- 1 c Rice or Quinoa, cooked
- 1 TBS Butter
- 4 TBS RR&Co Heirloom Garlic Oxymel
- 2 ½ TBS Olive Oil
- 1 tsp Dijon mustard
- ⅛ tsp Pepper
- ¾ tsp Salt, divided
- 1 large Garlic clove, diced
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