Monday, December 12, 2011

Roasted Root Vegetables with Beef Roast - Adapted from Food and Wine

Start by chunking up your favorite root vegetables. We used golden beets, sweet potatoes, parsley root, parsnips, celery root and turnip. Drizzle them with olive oil and bake at 400 degrees for about 20 minutes or until they are nicely caramelized. We used left-over Outback so the meat part was easy. Dress the vegetables with a mix of 2 parts balsamic vinegar and 1 part honey. If you choose to roast your own beef, you can add some of the drippings to the dressing. Serve the meat and vegetables on a bed of arugula. The bitterness of the arugula is a nice contrast to the sweetness of the vegetables and dressing.

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