ROASTED ROOT VEGETABLES WITH HORESERADISH DRESSING ENJOY DAN:

ROASTED ROOT VEGETABLES AND ROMAINE SALAD by CHEF DAN: 

Serves 4

INGREDIENTS:

2 beets, peeled and cut into bit-size cubes

1-1/2-pounds, fresh carrots, and turnips, peeled and cut into bite-size cubes

3 shallots peeled and quartered

3 tablespoon olive oil, divided

1 teaspoon sea salt and freshly ground black pepper, divided

3 garlic cloves, halved

1/4-cup toasted pecans

1/4-cup crumbled feta cheese

1-head of romaine, chopped

Horseradish, vinaigrette (recipes to follow)

DIRECTIONS:    (PRE-HEAT OVEN TO 400 DEGREES)

1.   Line a baking sheet with aluminum foil.

2.   Place diced beets in a bowl with 1 tablespoons oil, and 1/2-the S & P.

3.   Spread on baking sheet.

4.   Add garlic, shallots, and reaming vegetable in the bowl and add reaming oil and S & P.

5.   Place on baking sheet and bake in a pre-heated oven for 50 minutes.

6.   Let cool, or serve hot.

ASSEMBLE SALAD:

1.   In a large bowl toss romaine with the desired amount of dressing.

2.   Top with roasted vegetable, toasted pecans, and feta cheese.

HORSERADISH VINAIGRETTE:   (makes 1 cup)

1/3-cup white wine vinegar

1/3-cup olive oil

2 tablespoon tarragon vinegar

2 tablespoon Horseradish

1 tablespoon fresh cilantro, chopped

1 tablespoon Dijon mustard

1 garlic clove, finely chopped

2 teaspoons honey

1/2-teaspoon sea salt and pepper

DIRECTIONS:

1.   Place in a Mason jar throw in all ingredients and shake well.

ENJOY DAN:         BON-APPETITE!!