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Roasted Beets And Parsnips With Black Olives And Oranges


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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

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