Roasted Beets and Parsnips with Black Olives and Oranges
4 beets, peeled and diced (3 1/2 cups)
4 parsnips, peeled and cut into matchsticks (2 cups)
1 fennel bulb, cut into bite-size wedges (3/4 cup)
3 tablespoons garlic-infused olive oil, divided
8 cups baby arugula (8 ounces)
2 oranges, peeled and sectioned, each section thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
2 tablespoons balsamic vinegar
Preheat oven to 450 degrees F. Place beets, parsnips, and fennel in large bowl. Add 2 tablespoons oil, and toss to coat. Season with salt and pepper, if desired, and evenly scatter vegetables on baking sheet. Roast vegetables 20 minutes, turning 2 or 3 times with spatula. Increase oven temperature to 500 degrees F. Roast vegetables 10 minutes more, or until tender.
Place arugula, orange slices, and olives in large salad bowl. Add roasted vegetables, balsamic vinegar, and remaining 1 tablespoon oil. Toss well to mix, and season with salt and pepper, if desired.