Warm Harvest Vegetable Salad
6 red and/or golden beets
7 Tbsp. Fresh Thyme extra virgin olive oil, divided
½ tsp. Fresh Thyme fine sea salt, divided
¾ tsp. Fresh Thyme organic ground black pepper, divided
5 whole organic purple and/or orange carrots, trimmed and peeled
2 medium sweet potatoes, unpeeled and cut into 1- to 1¼-inch pieces
2½ cups Brussels sprouts, trimmed and halved
2 Tbsp. Fresh Thyme honey mustard
2 Tbsp. Fresh Thyme organic apple cider vinegar
½ cup pomegranate arils
½ (4.4 oz.) pkg. cold garlic and herb goat cheese, broken into pieces
- Preheat oven to 425°F. Trim beets, leaving 1 inch of stems intact; set aside greens. Scrub beets well. Place beets on a large sheet of heavy foil. Drizzle with 1 Tbsp. olive oil. Sprinkle with ¼ tsp. salt and ¼ tsp. pepper; rub to coat. Wrap tightly in foil; place in a medium rimmed baking pan. Roast for 30 minutes.
- Meanwhile, in a large rimmed baking pan, arrange whole carrots, sweet potatoes, and Brussels sprouts in a single layer. Drizzle with 3 Tbsp. olive oil; sprinkle with ¼ tsp. salt and ¼ tsp. black pepper. Toss to coat.
- Roast all vegetables for 30 to 35 minutes more or until fork-tender.
- Meanwhile, in a large bowl, whisk together remaining 3 Tbsp. olive oil, honey mustard, vinegar, and remaining ¼ tsp. black pepper. Set dressing mixture aside.
- Remove and discard any woody stem parts of beet greens. Wash and thinly slice 1 cup tightly packed greens. Discard remaining beet greens. Toss sliced beet greens in salad dressing mixture; refrigerate.
- Remove beets and vegetables from oven; cool slightly. Rub off beet skins with paper towels. Remove and discard roots and stems from beets. Cut beets into wedges. Diagonally cut carrots into 3-inch pieces.
- Add roasted vegetables and pomegranate arils to the large bowl with dressing mixture; toss to coat. Spoon onto a serving platter. Top with goat cheese.
Each serving contains: 260 calories, 13 g fat, 2.5 g saturated fat, 0 g trans fat, 5 mg cholesterol, 270 mg sodium, 32 g carbohydrates, 7 g fiber, 15 g sugar, 5 g protein. Daily values: 0% vitamin D, 4% calcium,
8% iron, 15% potassium.
Directions
6 red and/or golden beets
7 Tbsp. Fresh Thyme extra virgin olive oil, divided
½ tsp. Fresh Thyme fine sea salt, divided
¾ tsp. Fresh Thyme organic ground black pepper, divided
5 whole organic purple and/or orange carrots, trimmed and peeled
2 medium sweet potatoes, unpeeled and cut into 1- to 1¼-inch pieces
2½ cups Brussels sprouts, trimmed and halved
2 Tbsp. Fresh Thyme honey mustard
2 Tbsp. Fresh Thyme organic apple cider vinegar
½ cup pomegranate arils
½ (4.4 oz.) pkg. cold garlic and herb goat cheese, broken into pieces
- Preheat oven to 425°F. Trim beets, leaving 1 inch of stems intact; set aside greens. Scrub beets well. Place beets on a large sheet of heavy foil. Drizzle with 1 Tbsp. olive oil. Sprinkle with ¼ tsp. salt and ¼ tsp. pepper; rub to coat. Wrap tightly in foil; place in a medium rimmed baking pan. Roast for 30 minutes.
- Meanwhile, in a large rimmed baking pan, arrange whole carrots, sweet potatoes, and Brussels sprouts in a single layer. Drizzle with 3 Tbsp. olive oil; sprinkle with ¼ tsp. salt and ¼ tsp. black pepper. Toss to coat.
- Roast all vegetables for 30 to 35 minutes more or until fork-tender.
- Meanwhile, in a large bowl, whisk together remaining 3 Tbsp. olive oil, honey mustard, vinegar, and remaining ¼ tsp. black pepper. Set dressing mixture aside.
- Remove and discard any woody stem parts of beet greens. Wash and thinly slice 1 cup tightly packed greens. Discard remaining beet greens. Toss sliced beet greens in salad dressing mixture; refrigerate.
- Remove beets and vegetables from oven; cool slightly. Rub off beet skins with paper towels. Remove and discard roots and stems from beets. Cut beets into wedges. Diagonally cut carrots into 3-inch pieces.
- Add roasted vegetables and pomegranate arils to the large bowl with dressing mixture; toss to coat. Spoon onto a serving platter. Top with goat cheese.
