Ingredients
0.5 lb carrots, parsnips, rutabaga juilleaned
1/4 c EVOO
1 tsp salt
1/2 c parsley
1 anchovie fillet
1 garlic clove
1.5 tbl capers, drained and rinsed
3.5 c arugula or watercress
3/4 c goat cheese
2 tsp lemon juice
Preparation
Toss vegetables with 2 Tbl oil and 1 tsp salt and roast at 500 deg for 15 min, turning half way through
Food process garlic, parsley, anchovy, capers, 1/2 c oil, salt and pepper to make pesto
Toss roasted veg with 2 Tbl pesto
Toss with greens and top with goat cheese
