"Pay What You Will" for this gourmet dinner just an oven away! No one is refused a box with our sliding scale program.
4 tbsp canola oil
Salt, to taste
6 oz beets
6 oz carrots, peeled
6 oz red, cut into chunks
6 oz blue potatoes, cut in chunks
6 oz sweet potatoes, cut into chunks
4 oz arugula
4 oz radish, sliced
4 oz lettuce, ripped
½ cup olive oil
¼ cup apple cider vinegar
1 tbsp mustard
1 tbsp chive, chopped
½ tbsp oregano
½ tsp salt
¼ tsp black pepper
1. Place beets in a heat proof baking dish. Bake in a pre-heated 350 degree F oven for about 1 hour, or until a knife easily pierces the flesh.
2. Cool the beets, and peel. Cut into chunks and season with 1 tbsp canola oil and sprinkle with salt. Roast in a pre-heated 350 degree F oven, until well caramelized, let cool.
3. Toss the carrots, red potatoes, blue potatoes, and sweet potatoes with 3 tbsp of the canola oil, sprinkle with salt, and roast in a pre-heated 350 degree F oven until done, about 30 minutes; let cool.
Place the olive oil, vinegar, mustard, chive, oregano, salt and black pepper in a blender; blend on high for about 1-2 minutes or until well emulsified.
In a large bowl, add roasted beets, carrots, red potatoes, blue potatoes, sweet potatoes, arugula, radishes, lettuce and dressing. Toss lightly and enjoy!