Roasted Root Vegetables with Mixed Greens and Goat Crumbles


Root vegetables.  These winter vegetables come in all shapes, colors, and sizes and sometimes are just plain weird looking! So why eat them? Well, going back to elementary science, we learned that roots contain the nutrients for a plant to grow and prosper into a beautiful and sturdy creation.  Plants and trees cannot survive without their roots.

Historically consumed throughout the world, tubers are an classic addition to stews, soups, and sautés.  Ethnic groups from Russia to Thailand to France recognize the powerful nutrients of root vegetables: vitamin C, potassium, iron and beta carotene just to name a few.  Why not aid your digestion and boost your immune system while eating a scrumptious dinner?

After roasting, these vegetables have a rich winter flavor and are a perfect accompaniment to your salad or steak dinner.  Toss them together with scrambled eggs in the morning.  The possibilities are endless.

I like to slow roast them so they remain soft and moist.  The roots have a buttery and comforting taste.

Golden beets might be my new favorite.  They are bright orange on the outside and when you cut them open they reveal a magnificent gold pop of color!

I love unique ways of cooking fresh garden vegetables.  This salad has spirit.  Try it, its delicious!

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2 parsnips

1 rutabaga

1 golden beet

3 red beets

3 tablespoons ghee (clarified butter)

1/2 teaspoon paprika

Mixed greens

soft goat cheese


4 heaping tablespoons olive oil

2 tablespoons champagne vinaigrette

1 tablespoon dijon mustard

Preheat oven to 375 degrees.

Scrub all root vegetables under water.  Dice in 1 inch cubes and place in a mixing bowl. I like to cut the red beets separately and place in a different bowl so the red juice does not stain everything.  Melt ghee on low heat with paprika.  Drizzle root vegetables with the melted ghee and sprinkle with salt and pepper.

Roast roots for 50 minutes total (after 25 minutes flip the vegetables in the oven).  Let vegetables cool.  The roots can be made the night before for a quick and easy dinner salad.

Golden beets have the greatest color!!!



I like to use Ghee as it has the best flavor and has a higher cooking point than butter.  It will keep the vegetables moist and will not burn.

In a salad bowl layer mixed greens, root vegetables and crumbles of goat cheese.  Drizzle the vinaigrette when ready to serve.  Not all of the dressing will be used!

I added pumpkin seeds for an extra crunch! If available, fresh pomegranate seeds would also be great.



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