Balsamic Miso Root Salad

By LEP04

Ingredients

• 2 about 2 lbs mixed root vegetables (we use baby carrots, the smallest parsnips you can find and a mix of yellow and red beets)
• olive oil
• salt + pepper
• Balsamic Miso Vinaigrette
• 2 tablespoons sesame oil (untoasted)
• 2 tablespoons balsamic vinegar
• 2 tablespoons white balsamic vinegar
• 2 tablespoons yellow miso

Details

Servings 4
Adapted from goop.com

Preparation

Step 1

makes 4

Gently peel the carrots and parsnips. Leave them whole if they are all the same size – if not, chop the larger veggies to equal the size of the smaller ones. Peel and chop the beets into rough cubes, about 1-inch all around.

Place all the veggies onto a baking sheet. Season with salt and pepper and drizzle lightly with olive oil. Place in a 400°F degree oven and bake for about 20-25 minutes, shaking them periodically for even cooking. Remove from oven when soft, slightly brown and caramelized.

Meanwhile, make the dressing. Place all the ingredients aside from the oil in a mixing bowl. Drizzle in the oil while whisking to combine. Season to taste.

Plate veggies with dark, leafy winter greens of choice and drizzle dressing generously over top.