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Roasted Beet and Turnip Salad by

Tags: beet, spinach, turnip

Ingredients

Veggie Box spinach
1 cup of 1/2 inch cubed Veggie Box beets
1 cup of 1/2 inch cubed Veggie Box turnips
1 T olive oil
salt to taste

Dressing
1 T honey
2 T whole grain mustard
5 T olive oil

Instructions

Preheat oven to 425°. Peel beets and turnips. Slice clean beets and turnips into cubes and arrange in a single layer on parchment paper, placed over a baking sheet. Drizzle with olive oil and season with salt. Place in over for 15 minutes, turn, then roast for 12-15 more minutes or until turnips are slightly golden on edges and beets are tender. Allow to cool slightly, then place on a bed of salad. In a separate bowl whisk mustard, honey, olive oil together to create the dressing. Drizzle over the salad and serve!

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