Gary Cook Shop

Ingredients
Ingredient Checklist
2 large sweet potatoes (about 1 1/2 lb.)
4 large parsnips (about 1 lb.)
6 medium beets (about 1 1/2 lb.)
3 tablespoons olive oil, divided
1 ¾ teaspoons salt, divided
1 teaspoon pepper, divided
½ cup bottled olive oil-and-vinegar dressing
1 tablespoon chopped fresh parsley
1 tablespoon horseradish
1 teaspoon Dijon mustard
Fresh arugula
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N95W17707 Shady Ln
MENOMONEE FALLS, WI 53051

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DirectionsInstructions Checklist
Step 1
Preheat oven to 400°. Peel sweet potatoes, and cut into 3/4-inch cubes. Peel parsnips, and cut into 1/2-inch slices. Peel beets, and cut into 1/2-inch-thick wedges.

Step 2
Toss sweet potatoes and parsnips with 2 Tbsp. olive oil in a large bowl; place in a single layer in a lightly greased 15- x 10-inch jelly-roll pan. Sprinkle with 1 1/4 tsp. salt and 1/2 tsp. pepper.

Step 3
Toss beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on a separate aluminum foil-lined 15- x 10-inch jelly-roll pan. Sprinkle with remaining 1/2 tsp. salt and 1/2 tsp. pepper.

Step 4
Bake at 400° for 40 to 45 minutes or just until tender. Let cool completely (about 20 minutes).

Step 5
Meanwhile, whisk together dressing and next 3 ingredients. Place vegetables in a large bowl, and drizzle with desired amount of dressing; toss gently to coat. Serve at room temperature or chilled over arugula with any remaining dressing.

Ingredients
Roasted Vegetables
1 pound medium beets, with 1 inch of the stem attached
1 pound carrots, peeled and cut into 1 1/2-inch pieces
1 pound parsnips, peeled and cut into 1 1/2-inch pieces
1 pound turnips, peeled and cut into 1 1/2-inch pieces
3 tablespoons vegetable oil
3 small white onions (about 3/4 pound), cut into 2-inch wedges
Salt and freshly ground pepper
3 tablespoons honey, warmed
1 tablespoon chopped sage leaves
4 ounces fresh goat cheese, at room temperature
1/4 cup minced fresh herbs, such as chives, tarragon and flat-leaf parsley
2 tablespoons extra-virgin olive oil
Salad
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 large garlic clove, minced
1 tablespoon minced herbs, such as chives, tarragon and flat-leaf parsley
Salt and freshly ground pepper
4 cups packed arugula leaves (from two 4-ounce bunches)
DirectionsMAKE THE SALAD:
Step 1
Preheat the oven to 400°. Tightly wrap the beets in a double layer of aluminum foil and roast them on the bottom shelf of the oven for 1 1/2 hours, or until they are tender when pierced with the tip of a knife. When the beets are cool enough to handle, peel and cut them into 1-inch pieces.

Step 2
Meanwhile, divide the carrots, parsnips and turnips between 2 large rimmed baking sheets. Toss the vegetables in each pan with 1 tablespoon of the vegetable oil. Arrange the onion wedges on the baking sheets, keeping them intact. Brush the onion wedges all over with the remaining 1 tablespoon of vegetable oil. Generously season the vegetables with salt and pepper. Roast the vegetables for 40 minutes. Brush the vegetables with the warm honey and sprinkle with the sage. Continue to roast the vegetables for 25 minutes longer, or until they are tender and glazed. Loosen the vegetables with a spatula and let them cool to room temperature in the pans.

Step 3
In a small bowl, mix the goat cheese with the herbs and olive oil and season with salt and pepper.

Step 4
In a small bowl, combine the olive oil with the vinegar, garlic and herbs; season with salt and pepper. In a large bowl, toss the arugula with 1 tablespoon of the vinaigrette and arrange on plates. Add the roasted vegetables to the bowl and toss with the remaining vinaigrette. Top the arugula with the vegetables, dot each plate with small spoonfuls of the herbed goat cheese and serve.