1 large beet
1 large golden beet (or use a large carrot)
1 large parsnip
1 tablespoon extra virgin olive oil or pecan oil
2 tablespoons balsamic vinegar
Salt and pepper, to taste
1 cup raw pecan halves
1/4 cup dried cranberries
4 to 5 leaves fresh sage, minced
1 sprig rosemary, minced
2 ounces blue cheese crumbles
- Preheat oven to 425 degrees F. Line three large baking sheets with parchment paper.
- Spiralize beets and parsnip (I use blade D on my inspiralizer).
- Spread each of the noodles from the vegetables out onto a baking sheet in an even layer (it’s important to not overcrowd the sheets so they crisp up and roast rather than get soggy in the oven).
- Roast for 10 to 15 minutes, tossing and turning the sheet pans a couple of times. I found the parsnips were crispy before the beets due to their lower water content so adjust times accordingly and keep an eye on them while roasting.
- Meanwhile, whisk the olive oil and balsamic together in a small bowl and season with salt and pepper.
- Heat a small skillet over medium-low heat and toast the pecan halves until they become fragrant and just start to turn golden brown. Set aside.
- Once the vegetables are roasted, remove from oven and let them cool a few minutes.
- Combine the roasted vegetables, toasted pecans, cranberries and minced herbs in a large bowl. Pour the dressing into the bowl and gently toss to combine.
- Season with additional salt and pepper to taste and top with blue cheese crumbles to serve.