Ingredients

4 beets, peeled and diced

4 parsnips, peeled and cut into matchsticks

1 fennel bulb, cut into bite-size wedges

3 T garlic-infused olive oil, divided

8 c. baby arugula

2 oranges, peeled and sectioned, each section thinly sliced

1/2 c pitted kalamata olives

2 T balsamic vinegar

Preparation

  1. Preheat oven to 450. Place beets, parsnips, and fennel in large bowl. Add 2 T oil, and toss to coat. Season w/ s&p and evenly scatter vegetables on baking sheet. Roast vegetables 20 min , turning 2 or 3 times with spatula. Increase oven temp to 500. Roast veggies 10 min more, or until tender.
  2. Place arugula, orange slices, and olives in large salad bowl. Add roasted veggies, balsamic vinegar, and remaining 1 T oil. Toss well to mix, season with s&p.