Ingredients
- 1.5lb sweet potatoes
- 1lb parsnips
- 1.5lb beets
- 3 T oil
- 1.75 t salt
- 1 t pepper
- 1/2 c oil and vinegar dressing
- 1 T parsley
- 1 T horseradish
- 1 t Dijon mustard
Directions
- Peel sweet potatoes and cut in 3/4" pieces.
- Peel parsnips and cut in 1/2" slices.
- Peel beets and cut in 1/2" wedges.
- Toss sweet potatoes and parsnips in 2 T oil and spread in one layer on baking sheet. Sprinkle with 1.25 t salt and 1/2 t pepper.
- Toss beets with 1 T oil and spread on baking sheet. Sprinkle with 1/2 t pepper and salt.
- Roast at 400 for 40 to 45 mins.
- Cool completely.
- Mix remaining ingredients and drizzle over vegetables. Serve over bed of arugula.
Notes
Southern Living recipe