Roasted Beet Salad
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
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.
FIND PURE FARMLAND NEAR YOU Go