Roasted Beets and Parsnips with Black Olives and Oranges
Recipe from Vegetarian Times

Fresh orange slices add a juicy tang to this warm salad that's a light meal when served with creamy polenta. For added color, try using golden beets along with the red ones.


Roasted Beets and Parsnips with Black Olives and Oranges

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Servings: Serves 4
Related Categories: Beets, Dairy Free, Dinner, Gluten Free, Low Calorie, Low Fat, Salad, Vegan, Vegan Salads
 
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Ingredients
  • 4 
    beets, peeled and diced (3 1/2 cups)
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  • 4 
    parsnips, peeled and cut into matchsticks (2 cups)
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  • 1 
    fennel bulb, cut into bite-size wedges (3/4 cup)
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  • 3  tablespoons
    garlic-infused olive oil, divided
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  • 8  cups
    baby arugula (8 ounces)
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  • 2 
    oranges, peeled and sectioned, each section thinly sliced
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  • 1/2  cup
    pitted kalamata olives, coarsely chopped
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  • 2  tablespoons
    balsamic vinegar
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Directions
1.
Preheat oven to 450 degrees F. Place beets, parsnips, and fennel in large bowl. Add 2 tablespoons oil, and toss to coat. Season with salt and pepper, if desired, and evenly scatter vegetables on baking sheet. Roast vegetables 20 minutes, turning 2 or 3 times with spatula. Increase oven temperature to 500 degrees F. Roast vegetables 10 minutes more, or until tender.
2.
Place arugula, orange slices, and olives in large salad bowl. Add roasted vegetables, balsamic vinegar, and remaining 1 tablespoon oil. Toss well to mix, and season with salt and pepper, if desired.

Nutrition information
Calories 261, Total Fat 15 g, Saturated Fat 2 g, Sodium 461 mg, Carbohydrate 31 g, Fiber 7 g, Protein 4 g, Sugars 16 g. Percent Daily Values are based on a 2,000 calorie diet
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