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Sextant Wines
October 1, 2014 | Recipes & Pairings | Sextant Wines

Warm Roasted Root Vegetable Salad

Pairs with 2012 Santa Lucia Highlands Pinot Noir


  • 2 large sweet potatoes (about 1 1/2 lb.)
  • 3 medium sweet potatoes
  • 4 large parsnips
  • 1 large sweet Maui onion
  • 1 large fennel bulb
  • 6 medium purple beets
  • 2 cloves of garlic
  • 5 tablespoons extra virgin olive oil, divided
  • 1 3/4 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 1/2 cup bottled olive oil-and-vinegar dressing
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon horseradish (or wasabi for Asian flare)
  • 1 teaspoon Dijon mustard
  • Fresh arugula
  • (Add roasted Chicken for protein)


  1. Preheat oven to 400°. Peel sweet potatoes, and cut into 3/4-inch cubes. Peel parsnips, and cut into 1/2-inch slices. Slice Maui onion into thick chunks, Peel Fennel, and slice into desired strips. Peel beets, and cut into 1/2-inch-thick wedges.
  2. Toss sweet potatoes, parsnips, onion, fennel and mince garlic with 4 Tbsp. olive oil in a large bowl; Sprinkle with 1 1/4 tsp. salt and 1/2 tsp. pepper. Place in a single layer in a lightly greased 15- x 10-inch jelly-roll pan.
  3. Toss beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on a separate aluminum foil-lined 15- x 10-inch jelly-roll pan. Sprinkle with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
  4. Bake at 400° for 40 to 45 minutes or until tender with a slight caramelized crisp. Let slightly cool (about 8 minutes).
  5. Meanwhile, whisk together dressing and next 3 ingredients. Place vegetables in a large bowl, and drizzle with desired amount of dressing; toss gently to coat. Serve at room temperature or chilled over arugula with any remaining dressing. Cheers!


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