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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Roasted Beet, Parsnip & Honey-Citrus Salad Recipe

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This recipe for Roasted Beet, Parsnip & Honey-Citrus Salad is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 Lbs Fresh beets Washed, roasted, peeled & cut
in wedges
3 Lbs Parsnips Washed, peeled, roasted & cut
2x1 inch
6 Fl oz Orange juice
4 Fl oz Cider vinegar
4 Fl oz Oil
4 Fl oz Honey
2 Tsp Salt
1 Tsp Ground black pepper
2 Tbsp Fresh garlic, minced
3 Lbs Fresh oranges Segmented
3 Oz Parmesan cheese shavings
3 Oz Walnut pieces Toasted
As needed Spring mix / lettuce

Directions:
Directions:
1. Roast beets and parsnips on separate pans coated with cooking spray at 350°F for 90
minutes or until fork tender. Cool, trim off roots, but off beet skin, cut in wedges and set
aside.
2. Whisk together Orange juice and next 6 ingredients (through black pepper). Add beets
and parsnips, tossed gently to coat.
3. For service, use slotted spoon to remove beets & parsnips from dressing, lay over a bed
of lettuce, add orange segments, drizzle with reserved dressing and sprinkle with
parmesan shavings and toasted walnut pieces.
4. For Quik Pik: Place bed of lettuce in bottom of container, place beets & parsnips in
center, place orange segments in upper left hand corner, cheese shavings in upper right
hand corner, toasted walnut pieces in lower right hand corner, pour dressing into soufflé
cup, cover and place in lower left hand corner. Cover with lid to Quik Pik container and
place label in lower left hand corner, covering dressing cup.

Number Of Servings:
Number Of Servings:
24

 

 

 

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