Ingredients for Vegetables

• 1 large broccoli section, broken into florets and sliced into long pieces 

• Sea salt 

• 4 small yellow beets, peeled and sliced into thin circles 

• 2 large carrots, peeled and sliced into thin circles 

• 1 tablespoon good-quality olive oil, plus a small amount for prepping the baking sheet.

Method

• In a medium saucepan, add broccoli to enough boiling salted water to cover. I use about 1 teaspoon salt.  

• Reduce heat and simmer until broccoli is bright green, about 5 minutes.

• Remove from heat immediately and drain. Set aside to cool. 

• In a medium bowl, add beets and carrots, 1 tablespoon olive oil, and large pinch of sea salt. 

• Scatter prepared root vegetables over a parchment covered or lightly oiled half-sheet pan. 

• Bake until softened and just beginning to turn a bit golden, about 20 minutes or more. Remove from oven. 

• Combine broccoli and root vegetables in a serving bowl.

Ingredients for the Vinaigrette 

• 6 cloves garlic, unpeeled

• Juice of ½ Meyer lemon (a plain old lemon will do) 

• Good quality olive oil, about 1 or more tablespoons 

• Sea salt to taste 

Method

• Wrap garlic cloves in foil and roast in the oven for about 20 minutes until soft and mellow. (To save time, do this while the beets and carrots are roasting.)

• Cool and remove peel. Cloves should be soft and a bit golden in color. 

• Transfer roasted cloves to a mortar and pestle and mash into a smooth paste. 

• Add lemon juice, olive oil, and salt to taste. The vinaigrette will be quite thick. 

• Add to vegetables and mix thoroughly.