Roasted Autumn Harvest Salad

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
553
FAT
50%
CHOL
0%
SOD
12%

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Ingredients for 4 servings

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)

2 bunches arugula, trimmed and washed well (6 cups)

Shallot Vinaigrette

4 medium parsnips about 1 pound peeled and cut into 3 inch lengths halve the thicker end pieces lengthwise

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