Login to Save Like

Ingredients

Serves 4 to 6

• FOR ROASTED VEGETABLES
• 1/4 cup extra-virgin olive oil
• 8 baby red or golden beets or 4 medium beets, scrubbed and trimmed
• 8 shallots, peeled and cut in half if large
• 4 medium parsnips (about 1 pound), peeled and cut into 3-inch lengths (halve the thicker end pieces lengthwise)
• 6 long carrots, scrubbed well or peeled, halved lengthwise
• Coarse salt and freshly ground pepper
• 2 tablespoons fresh rosemary leaves (from 2 sprigs)
• FOR SALAD
• 2 bunches arugula, trimmed and washed well (6 cups)
• Shallot Vinaigrette

Description

Make This Roasted Autumn Harvest Salad For A Delicious And Healthy Side Dish. The Recipe Is Featured In 'Martha Stewart\'s Cooking School: Lessons And Recipes For The Home Cook.'

Martha Stewart