Roasted root vegetable salad

Roasted root vegetable salad:

2 red beets, peeled and diced
3 golden beets, peeled and diced
1 jewel yam, peeled and diced
1 garnet yam, peeled and diced
1 small sweet (Maui or other) onion
olive oil and balsamic vinegar

Combine all ingredients in an oven-proof dish and roast at 400 degrees for about 45 minutes. I typically use a lot of oil and vinegar to give everything a nice coating. Stir several times to make sure vegetables are somewhat evenly cooked. Add salt and freshly ground black pepper (to taste) after roasting. Let rest overnight in the refrigerator for more enhanced flavor. Serve cold, warm or (my favorite) room temperature. I don’t have a decent image of the root vegetable salad but you can see it in the background of the roasted butternut squash soup from yesterday’s post. It’s a nice, dark purple and contrasts beautifully with the golden tones of the soup.

[Photo credit: Elena Elisseeva/Veer]