Roasted carrot and beet salad with oranges and arugula from Food & Wine Annual Cookbook 2008: An Entire Year of Recipes (page 70) by Food & Wine and Dana Cowin and Kate Heddings

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Notes about this recipe

  • Bloominanglophile on October 24, 2018

    This was a good, but involved roasted vegetable salad. I don't know if the rosemary, thyme and garlic are really necessary, as they are just put in the packet with the beets to roast, and then the beets are later peeled. One could probably get away with eliminating these ingredients. I also don't know if I am crazy about the lemon thyme sprinkled at the end--I think I would try regular thyme if I made this again.

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