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Ingredients

• 4   beets, peeled and diced (3 1/2 cups)
• 4   parsnips, peeled and cut into matchsticks (2 cups)
• 1   fennel bulb, cut into bite-size wedges (3/4 cup)
• 3 tablespoons  garlic-infused olive oil, divided
• 8 cups  baby arugula (8 ounces)
• 2   oranges, peeled and sectioned, each section thinly sliced
• 1/2 cup  pitted kalamata olives, coarsely chopped
• 2 tablespoons  balsamic vinegar

Description

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.

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