ROASTED FALL ROOT SALAD WITH YOGURT

Recipe by the Leek and the Carrot

Serves 2-4

Takes 1 hour

Ingredients:

1 bunch turnips or radishes, greens removed and diced

1 bunch beets, greens removed and diced

1/4 cup olive oil

1 1/2 teaspoons kosher salt, divided

1/3 cup whole fat Greek yogurt

2 garlic cloves, minced

1 tablespoon red wine vinegar

1/4 teaspoon freshly ground black pepper

1 cup diced pecans

2 tablespoons powdered sugar

1/2 teaspoon cayenne pepper, optional

Directions:

1. Preheat oven to 400 degrees. 

2. Line two baking sheets with parchment paper and divide turnips, beets, olive oil, and 1 teaspoon salt between the two trays. Roast for 45 minutes, rotating the pans once during baking. 

3. Place roasted beets and turnips in a large bowl along with any residual oil from the pan. Add yogurt, garlic, vinegar, and pepper. Stir with a spatula until beets and turnips are well-coated with yogurt and mixture is evenly combined. Place in the fridge until ready to serve.

4. Meanwhile, place pecans in a colander and rinse under cold water. Drain well and then toss in a small bowl with powdered sugar, remaining 1/2 teaspoon salt, and cayenne powder (if using). Place on a clean, parchment-lined baking sheet and roast for 10-12 minutes until golden and sugar is no longer sticky. Toss nuts with beets right before serving.