Roasted root vegetables are a classic winter staple and are particularly good tossed in sharp vinaigrette and served over bitter salad leaf.
- 2 oz arugula
- 2 oz curly endive (or other hearty salad greens)
- 6 oz baby carrots
- 6 oz baby parsnips, halved
- 6 oz baby turnips, quartered
- ½ butternut squash, peeled, de-seeded, and cubed
- 2 cloves garlic, peeled
- 1 TBSP olive oil
- Sea salt to taste
- 1 TBSP capers
- 1 TBSP wholegrain mustard
- 2 TBSP balsamic vinegar
- 1 TBSP
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