- 6 heirloom carrots , peeled and halved lengthwise
- 4 parsnips, peeled and sliced into ½-inchthick rounds
- 8 cloves garlic, smashed and peeled
- 10 ounces red pearl onions, peeled or 2 medium onions, sliced ¼-inch-thick
- ¼ cup extra virgin olive oil, divided
- 4 medium beets (golden or candy stripe if available), cut into bite-size chunks or wedges
- 12 ounces fresh arugula
- 4 ounces goat cheese, crumbled Toasted walnuts, for garnishing
- 3 tablespoons raw, unfiltered apple cider vinegar
- 1 tablespoon pure maple syrup
- ⅔ cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Heat oven to 400°.
Toss carrots, parsnip, garlic, and onion with 2 tablespoons oil and season with salt and pepper. Spread on a parchment-lined baking sheet. Toss beets with remaining 2 tablespoons oil and spread on separate parchment-lined baking sheet (to prevent bleeding). Roast both sheets of vegetables until tender when pierced with a knife, tossing midway, 30–40 minutes.
Allow vegetables to cool slightly, then toss with fresh arugula. Dress salad with Maple-Apple Cider Vinaigrette (recipe follows) to taste, and garnish with toasted walnuts and crumbled goat cheese.
Whisk all ingredients together until combined and creamy.