The Sang Lee CSA started for the season last week, and there is an interesting combination of root vegetables, greens, and other little surprises. This salad uses beets from last week and the parsnips, lettuce, and parsley from this week. This salad is great when served warm, but can also be served cold.

The Salad:

Set oven to 400 degrees

Cut beets and parsnips into “finger sized” pieces. Don’t cut them too small, as they will shrivel up while roasting, kind of like how we get all wrinkly when sitting in the hot sun. Coat a baking dish with olive oil, and layer the vegetables in the baking dish. A little hint to keep the beets from bleeding: layer them in the dish first, then brush with olive oil, and then layer the parsnips. Or, you can just use golden beets, which don’t bleed. You can use any root vegetables, such as carrots, turnips, etc. Bake for 30-40 minutes, or until vegetables are done. They should be tender. Toss with chopped parsley. How much parsley will depend on how many vegetables you use. You be the judge.

While the vegetables are roasting, put a bunch of greens in a bowl. I used my all-time favorite lettuce: Boston, aka: Butter.

The Dressing:

Dice a large shallot and saute for 3-5 minutes over medium-high heat in a few tablespoons of olive oil. Remove from heat. In a medium bowl, whisk 4-6 tablespoons of rice wine vinegar with 1 1/2 teaspoons dijon mustard. Then, gradually whisk in shallot/oil mixture, and season to taste with salt and pepper.

Coat the salad with the dressing. Obviously, depending on how much salad you made, you might not use all the dressing.