2 cups beets, peeled and diced
2 cups parsnips, peeled and diced
2 cups turnips, peeled and diced
2 cups carrots, peeled and diced
1/2 tsp. salt
2 Tbsp. olive oil
1 cup vegetable stock
1 sprig fresh thyme
1/4 cup honey
1/2 cup cider vinegar
1 Tbsp. lemon zest
1/4 tsp. sweet Hungarian paprika
2 Tbsp. lemon juice
1/4 cup olive oil
Preheat oven to 425° F. Toss all vegetables in 2 tablespoons of olive oil. Season with the salt.
Place vegetables, vegetable stock and thyme in a medium roasting pan and cover tightly with aluminum foil. Roast the vegetables for 15 minutes, then remove the foil and drain the stock, reserving the liquid.
Gently stir the honey into the vegetables. Continue roasting uncovered until tender and vegetables start to color. Do not overcook – vegetables should be tender but not falling apart.
While vegetables are roasting, add the cider vinegar to the reserved vegetable stock. In a saucepan, reduce over medium-high heat until there is about 1/4 cup of liquid left.
Add lemon zest, paprika, lemon juice and olive oil to the liquid, whisking vigorously to emulsify. Pour over vegetables and serve warm.
Yield: 8 servings
Per serving: 138.2 calories, 14g total fat, 1.8g protein, 21.4g carbohydrate, 4.1g dietary fiber, 4.1g sugar, 0mg cholesterol, 13.4mg vitamin C