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Ingredients
- 1 pound root vegetables (carrots, radishes, potatoes, turnips, etc.)
- 1 tbsp. olive oil
- A pinch of salt and pepper
- 1/4 cup olive oil
- 2 tbsp. lemon juice
- 1 tsp. honey
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 8 cups fresh greens of choice
- 1 can beans of choice
Instructions
- Preheat oven to 400°F
- Wash vegetables and cut into bite-sized pieces.
- Place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast until tender, about 30 – 40 minutes depending on size.
- Whisk olive oil, lemon juice, honey, mustard and remaining salt and pepper in a bowl. Set aside.
- Divide greens onto plates. Top each plate with roasted vegetables, beans and vinaigrette.