• The Singing Baker

Roasted Vegetable Platter with Arugula Green Goddess Dip











Arugula Green Goddess Dip:

3/4 cup sour cream

1/4 cup mayonnaise

1 green onion, chopped-including white part

1 clove garlic, chopped

1 TBSP freshly squeezed lemon juice

2 cups fresh arugula leaves

2 TBSP chopped fresh tarragon leaves

salt


Vegetables:

6 large or 12 small beets

6 parsnips

6 regular carrots

12 small red, white or Yukon gold potatoes (a variety is nice if available)

olive oil

salt


To make the Green Goddess Dip:

Combine the sour cream, mayonnaise, onion, garlic and lemon juice in a food processor or blender. Process until smooth. Add half of the arugula and pulse, leaving the dip with green specks throughout. Add the remainder of the arugula & the tarragon & pulse again leaving specks of green throughout. Transfer the dip to a bowl, cover and refrigerate until ready to serve with vegetables. (This dip can be made up to a day in advance)


To make the vegetables:

Preheat the oven to 375 deg F. Prepare a baking sheet with foil. Wash all vegetables and dry, set aside. (Note: this recipe can easily be adapted to other veggies and even doubled if you have a larger crowd. If needed, adjust baking times, if you choose other root vegetables that are in season & if you decide to double the recipe). For this recipe, prepare vegetables according to their approximate baking times, putting your beets in first, then your potatoes & then finishing with your parsnips and carrots. Beets may take about an hour to bake, the potatoes should take about 45 minutes and the parsnips & carrots should take approximately 30 minutes. Cut off stems and leaves from your beets and place them in a foil lined pouch. Put the pouch in the oven directly onto the rack. Continue on to your potatoes. If potatoes are larger than bite size, cut each one in half. Place potatoes in a bowl and drizzle with olive oil & sprinkle with salt. Transfer potatoes to your foil lined baking sheet & place in oven to start baking. Peel your parsnips and cut into sticks that are still 1/2 inch in width. Repeat process as before by putting parnsips in the same bowl and drizzle with olive oil and sprinkle with salt. Transfer parsnips to baking sheet next to the potatoes. Finally, repeat process again but with carrots, peeling them and cutting into sticks (leaving them at least 1/2 inch wide). We leave the parnsips and carrots a little on the thick side so that they can easily roast and we will still be able to pick them up later to dip without them becoming too soft during the cooking process.


Check on veggies occasionally. Remove each set of veggies once they're done and set aside on a platter. Once all veggies are completely done, finish arranging on a platter and add the dip. Serve & enjoy!



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Image by Kent Pilcher

 The Singing Baker

Boca Raton, FL