Although a little laborious, this is a great summer first course or entrée. I have used this recipe many times on buffet tables when catering events. You can add a jar of marinated artichokes and some grilled asparagus, too! Serves six as an entrée.

Chef: Claudia Rhodes, Events Coordinator

Marinated Beets:
1 pound beets
1 tablespoon honey
2 teaspoons Dijon mustard
½ cup orange juice
½ cup balsamic Vinegar
1 cup nut or extra-virgin olive oil

1. Wash and remove the stems of the beets to within 1 inch of the beetroot. Put beets in a roasting pan and sprinkle with a little oil, salt, and pepper. Roast in a 300° F. oven for approximately 2 hours. Slip off skins and cut off root tip.
2. To make marinade, whisk together the honey and mustard. Pour in the orange juice, vinegar, and oil in a steady stream, and whisk until thickened and emulsified.
3. Cut the beets into wedges and toss in a bowl with the marinade. Let marinate at least 2 hours and up to a week.

Marinated Roasted Carrots and Parsnips:
½ pound carrots
½ pound parsnips
1 cup vegetable oil
1/2 cup white wine vinegar
4 cloves garlic, peeled and chopped
2 teaspoons ground cumin
Coarse salt and ground black pepper to taste

1. Preheat oven to 425°. Peel carrots ands parsnips, then cut into ¼-inch diagonal slices.
2. In a mixing bowl, whisk together the oil, vinegar, garlic, cumin, salt, and pepper. Add the carrots and parsnips, and toss to coat evenly; then lift them out of the marinade with a slotted spoon and arrange in one layer on a baking sheet. Roast vegetables just until tender, approximately 15 minutes. Remove from the oven, let cool, store in a covered container in the refrigerator with the reserved marinade for at least 2 hours and up to five days.

To compose the salad, arrange all of the above on a bed of lettuce or spinach and enjoy!