Cold Roasted Root Vegetables Salad with Creamy Herb Dressing

July 11, 2016

Cold Roasted Root Vegetables Salad with Creamy Herb Dressing

Philippe, Tucson CSA

2 lbs root vegetables (beets, carrots, rutabagas, turnips, etc.), scrubbed and cut in cubes

1 tablespoon olive oil

Salt and pepper

Dressing:

1/2 cup mayo

1/2 cup yogurt

1/2 cup finely chopped herbs (such as parsley, mint, tarragon, basil or dill)

Pre-heat oven to 400º.

Mix vegetables with oil, salt and pepper. Toss in a roasting pan and cook in the oven for one hour. Let cool.

Toss with dressing. Refrigerate before serving.