Warm Roasted Beet Salad with Hazlenut Rosemary Dressing

Serves 4
Prep time 10 minutes
Cook time 40 minutes

Ingredients:

• 1 bunch of beats, quartered
• 1 bunch of turnips, quartered
• 3 small bunches of arugula, washed
• 2 tablespoons of extra virgin olive oil
• 2 garlic cloves, sliced in half
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400 degrees
2. Place turnips and beets in a baking dish with 2 tablespoons of olive oil, garlic cloves, salt and pepper
3. Cover with aluminum foil and cook for 40 minutes or until tender enough to pierce with a fork
4. Place in a bowl with arugula and toss with hazelnut dressing

Hazelnut dressing:

• 1 cup of hazelnuts, toasted and roughly chopped
• 3 rosemary sprigs, off the stem and chopped coarsely
• 4 tablespoons of extra virgin olive oil
• Salt and coarsely ground pepper to taste
• Mix all ingredients together and heat for 2 minutes on low heat