This beautiful salad is perfect for any time you can source local beets and potatoes, particularly during the cooler months.
3 large unpeeled organic potatoes, cut into wedges
4 medium organic beets, peeled and cut into wedges
1 large yellow onion, cut into thick ribs, separated
4 large clovesgarlic, peeled
2 large organic oranges, 1 juiced (reserve the juice) and 1 skinned and cut into wedges
2tablespoonsorganic extra-virgin olive oil
¼cuppure maple syrup
2tablespoonsorganic balsamic vinegar
Sea salt and pepper, to taste
Preheat the oven to 400°F.
Place the cut potatoes, beets, onions, garlic, and orange wedges into a bowl. Toss to mix. In a separate bowl, whisk together the reserved orange juice, olive oil, maple syrup, vinegar, and alittle salt and pepper. Taste for seasonings. Pour this over the cut vegetables. Toss to coat.
Spray a large rectangular glass baking dish with olive oil spray. Turn the vegetables into the prepared baking dish. Using a rubber spatula, scrape the bowl of the juices, pouring them evenly over the vegetables. Cover the baking dish tightly with foil. Bake the vegetables for about 30-45 minutes, or until they are fork-tender to your preference.