Roasted Roots Salad

Summer.  Or winter?  You decide...

Adapted from HHL

Chop 1 small rutabaga, 1 medium-small yukon, 2 small carrots, and a bit of onion.  Toss with a bit of olive oil and balsamic vinegar, and 2 cloves chopped garlic.  Roast for 35-45 minutes at 380, until tender.  Allow to cool for a few minutes, then serve over chopped iceburg lettuce.  Dress with tofu mayo and mirin.  (Tofu mayo = partially cooked silken tofu + lemon juice)

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