Ingredients
4cupscarrot,chopped
4cupsturnip,chopped
4cupsparsnip,peeled and chopped
2tspextra virgin olive oil
2tspkosher salt,plus more to taste
1tspSchwartz® ground black pepper
6cupsfresh arugula
½lbbacon,cooked and crumbled
¼cupgoat cheese,crumbled
1tspSchwartz® Black Onion Seeds
1tspSchwartz® Mustard Seeds
kosher salt
1tbspdijon mustard
¼cupapple cider vinegar
2tbsphoney
¼cupextra virgin olive oil
Preparation
Preheat the oven to 425 degrees F.
Cut up the vegetables and on a baking sheet, toss together the carrots, turnips, parsnips, olive oil, salt, and pepper.
Roast the vegetables for 30 to 35 minutes until crispy and tender.
In a small pan over medium-high heat, combine the Schwartz Black Onion Seeds and Schwartz Mustard Seeds and toast, stirring continuously, until fragrant.
In a blender, combine the toasted spices, salt, mustard, apple cider vinegar, and honey. Blend on high speed until the spices are fully ground and the mixture is smooth. With the blender running, slowly drizzle in the olive oil until emulsified.
Transfer the roasted vegetables to a large bowl and pour in ⅓ cup of the dressing. Toss to coat.
In a separate large bowl, combine the arugula, bacon, and goat cheese. Drizzle with more dressing to taste, reserving the remaining dressing for another use, and toss to combine. Add the roasted vegetables and toss again.
Divide between plates and serve.
Enjoy!
