Roasted Beet Salad

SERVES

4

PREP TIME

10 minutes

COOK TIME

35 minutes

INGREDIENTS

4 Package Farmland Mild Italian Dinner “Sausage” Links, sliced
2 medium parsnips, peeled and chopped
1 large beet, peeled and chopped
3 medium carrots, peeled and chopped
2 Tbsp. honey, liquid-y runny
2 Tbsp. balsamic vinegar
3-4 Tbsp. olive oil and more for topping as needed
1 tbsp fresh/dried thyme
Pinch of salt
7 oz. fresh arugula
1/3 cup walnuts, chopped
1/2 cup Feta cheese crumbs, optional but very tasty

DIRECTIONS

Rinse carrots, parsnip and beet under cold water. Peel skin off and cut into small cubes. Place on non-stick baking surface and drizzle with liquid-y runny honey (if needed previously melted on low temp.), 3 Tbsp. olive oil, vinegar and top with thyme.

Mix until all roots are coated with marinade. Bake in preheated oven 375°F for about 30-40 minutes, or until beets become tender. Preserve in air-tight container (when cooled down) or use immediately in salad.

Meanwhile, prepare dinner links as instructed on the product packaging.

Place arugula in a salad dish of choice. Then top with roasted vegetables and walnuts, then drizzle with olive oil (1Tbsp. or more). Mix until well combined and enjoy in good company.

Recipe Inspiration

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