Roasted root vegetable salad with goat cheese
Roast
Roasting
CSA season has started again. You know what that means. Salads. Lots and lots of salads. It's quite a welcome change, actually, considering the less-than-healthy fare we've been eating non-stop for the last few months. All in the name of recipe development! By far one of our favorite salads is this one: full of hearty and sweet roasted root vegetables. With goat cheese (of course). It's filling enough to count for dinner (or would be great as a side alongside a more substantial meat). The roasting brings out the natural sweetness of the beets and carrots, and makes less-desirable roots like radishes and turnips surprisingly edible. Plus I love the way that the beets stain every thing they touch a vibrant magenta. It's like a sunset in a tin-foil packet.
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