FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Roasted Beets And Parsnips With Black Olives And Oranges

Comments

Add a comment

Ingredients

4 beets, peeled and diced (3½ cups)

4 parsnips, peeled and cut into matchsticks (2 cups)

1 fennel bulb, cut into bite-size wedges (3/4 cup)

3 Tbs. garlic-infused olive oil, divided

8 cups baby arugula (8 oz.)

2 oranges, peeled and sectioned, each section thinly sliced

1/2 cup pitted kalamata olives, coarsely chopped

2 Tbs. balsamic vinegar

You might also like

Roasted Parsnips And Beets With Sheep’s Feta An...
The Sweet Beet
Oven-Roasted Beet Soup With Orange Cream
Campbell's Kitchen
Maple Glazed Parsnip And Israeli Couscous Salad
The British Larder
Maple-Mustard Roasted Vegetables
Pamela Salzman
Roasted Vegetables
Whole Living
Skinny Carrot And Parsnip Puree
The Skinny
Roasted Vegetable Ragout
Whole Living
Baked Parsnip Fries
Pamela Salzman
Sage-Infused Mashed Potatoes And Parsnips
Sunset
Roasted Vegetables
Whole Living