- 3 carrots, peeled
- 2 parsnips, peeled
- 1 turnip, peeled
- 1 red beet, peeled
- 1 garnet or jewel yam, peeled
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- 1/2 cup hazelnuts
- Salad greens
- 4 to 6 ounces chèvre or feta cheese
- Balsamic vinegar
- Crusty bread, for serving (optional)
Preheat =oven to 400° F. Coarsely cut all vegetables into 3/4-inch squares and toss olive oil. Generously season with salt and pepper.
Spread the mixture in a single layer on a sheet pan. Roast vegetables for 20 minutes. Add hazelnuts to the vegetable mixture and continue roasting for 5 minutes longer or until yams are fork tender and mixture is caramelized around the edges.
Divide greens between 4 to 6 salad plates. Place a mound of chèvre or feta in the center of each plate and scatter vegetables and hazelnuts around. Drizzle with balsamic vinegar.
Serve with great crusty bread and olive oil for dipping!