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.