Balsamic Roasted Roots + Spinach Sauce
- 1 lb. Assorted Small Carrots
- 1 lb. Assorted Small Beets
- 2 Tbsp. Extra Virgin Olive Oil
- 2 Tbsp. Balsamic Vinegar, divided
- 1/2 tsp. Sea Salt
- 1/2 tsp. Black Pepper
- 1 Bunch Fresh Spinach Leaves
- 1 Large Clove Garlic, minced
- 2 tsp. Unsalted Butter
- 1/2 Cup Light Whipping Cream or Whole Milk
- 1/3 Cup Finely Grated Parmesan Cheese
- 1/2 tsp. Prepared Horseradish, optional
- Squeeze of Fresh Meyer Lemon Juice
- Salt and Pepper to taste
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Beets, Assorted Small (1 lb.)
- Carrots, Assorted Small (1 lb.)
- Garlic (1 Large Clove)
- Meyer lemon, Fresh Juice (1 Squeeze)
- Spinach, Fresh Leaves (1 Bunch)
- Condiments
- Balsamic vinegar (2 Tbsp.)
- Horseradish, Prepared (1/2 tsp.)
- Cooking & Baking
- Black pepper (1/2 tsp.)
- Olive oil, Extra Virgin (2 Tbsp.)
- Salt and pepper (1)
- Sea salt (1/2 tsp.)
- Dairy
- Butter, Unsalted (2 tsp.)
- Light whipping cream or whole milk (1/2 Cup)
- Parmesan cheese (1/3 Cup)
Preparation
Read recipe preparation on sproutedkitchen.com
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Recipe Stats
Published December 13, 2011 (1 year ago).
120 people saved this recipe.
