|Saturated fat||4.1 g|
|Polyunsaturated fat||1.3 g|
|Monounsaturated fat||7.4 g|
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- Preheat oven to 375°F. Trim the beet and parsnip, removing all beet greens and leaving ½-inch stem. Wrap the beet in foil and place in the oven directly on the rack. Roast until tender when pricked with a knife, about 40 minutes. Let cool completely.
- Before the beet is done roasting, peel the parsnip and chop into medium dice. Toss with olive oil and a sprinkle of salt and freshly ground pepper. Place in a roasting pan. Add it to the oven and roast, stirring occasionally, until golden and tender, about 30 minutes.
- While the veggies are roasting, make the vinaigrette. In a separate bowl, whisk together garlic, balsamic vinegar, and Dijon mustard. Slowly whisk in the 2 tablespoons of olive oil. Pour half of the dressing into a container and store in refrigerator. Set aside remaining dressing.
- To assemble the salad, divide the ingredients in half and arrange beets, endive, parsnips, and blue cheese in bowls. Top with shallots and capers. Serve with dressing on the side.