Vegan Roasted Root Vegetables with Beet Greens (serve 4)

 

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I am teaching tonight so supper needs to be even more efficient than usual. The veggies may be prepared the night before and marinated, and the greens cook quickly while the veggies are roasting. The colors and textures in this meal are awesome, especially if you let some of the smaller pieces of onion and pepper char as they bake. This meal, made with root vegetables, is good for winter and early spring, but if you change out the vegetables to include peppers, tomatoes, eggplant and mushroom, it would be wonderful as a mid-summer al fresco dinner. ~ Glyn

Roasted Root Vegetables on Beet Greens (serves 4)

2 medium white potatoes
1 large sweet potato
2 large parsnips
2 large carrots
1 large onion
2 large green, yellow or red peppers
Peel and cook all the veggies into 1 ½ inch pieces

Marinate in the following from 30 minutes to overnight

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Dressing

½ c olive oil
¼ c white balsamic vinegar
3 cloves garlic, minced
½ tsp. salt
¼ tsp. crushed red pepper
½ tsp. each basil, oregano, and rosemary

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For the beet greens

2 bunches beet greens
1 medium onion, diced
2 c vegetable bouillon
2 tbsp. vinegar
Rinse and chop the beet greens. Combine with the onion and bouillon. Bring to a boil, reduce heat and simmer for 20-30 minutes. Season with vinegar, salt and hot sauce to taste.

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This entry was posted by Glyn Ruppe-Melnyk.

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