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Roasted Root Vegetable Salad

Ingredients

For the viniagrette:

  • 1/4 cup plain greek yogurt
  • 2 tbsp white wine vinegar
  • 2 tbsp lemon juice
  • Zest of a lemon
  • 1 tsp dijon mustard
  • 2 cloves garlic, minced
  • 2 tbsp honey
  • 1/4 cup olive oil
  • Salt and pepper, to taste

For the salad:

  • 4 golden or red beets, peeled and trimmed
  • 2 small turnips, scrubbed well and trimmed
  • 1 cup radishes, trimmed and quartered lengthwise
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 2 large shallots, thinly sliced
  • 4 cups arugula
  • 1/4 cup crumbled goat cheese or feta

Instructions

  • Preheat the oven to 425 F.
  • Quarter the beets lengthwise. Cut the turnip so that it’s a similar size to the beets. Add the beets, turnips and radishes to one large baking sheet or two smaller ones. Drizzle with olive oil and season with salt and pepper. Toss to coat and distribute the veggies into a single layer on the baking sheet(s).
  • Roast for 25-30 minutes before adding the shallots to the sheet pan and gently tossing everything. Continue to roast for another 20-30 minutes, until veggies are tender and browned.
  • While you allow the veggies to cool, whisk the vinegar, lemon juice and zest, mustard, garlic and honey in a large measuring cup or a small bowl. Slowly pour in the olive oil, whisking the entire time. Season with salt and pepper.
  • Place the arugula on a large serving platter and drizzle with dressing. Gently toss to coat and spread the greens across the platter. Top with the roasted veggies and drizzle with desired amount of dressing. Top with crumbled cheese and serve.