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Roasted Winter Root Vegetable Salad

22 faves
Nutrition per serving    (USDA % daily values)
CAL
1061
FAT
86%
CHOL
6%
SOD
39%

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Ingredients for 4 servings

2 beets, peeled and cut into wedges

10 baby carrots, peeled and cut in half lengthwise

1 red onion, peeled and cut into wedges

2 parsnips, peeled and cut into 1 Inch pieces

1 turnip, ends cut off and cut into 1 inch pieces

8 purple fingerling potatoes, cut in half lengthwise

3 tablespoons extra virgin olive oil

1 recipe, basic balsamic vinaigrette

1/2 cup pine nuts, lightly toasted

2 oz. feta cheese, shaved or crumbled

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