Balsamic Roasted Vegetables
3 lbs fresh beets, peeled and quartered (about 9 small beets)
3/4 lb fresh turnips, peeled and cut into 2 inch pieces
3/4 lb red potatoes, quartered (about 6 small potatoes)
1/4 cup olive oil
3 tbsp balsamic vinegar
2 tsp each kosher salt, black pepper
1 (4 oz) pkg Gorgonzola cheese crumbles
1/2 cup coarsely chopped walnuts, toasted
Risotto (optional)
Preheat oven to 425 degrees. Form a small square pan out of double layer of aluminum foil, turning up edges to create a lip. Place on 1 end of a large roasting pan. Coat both pans with nonstick spray.
Arrange beets in foil pan. Arrange turnips and potatoes on other half of roasting pan. Drizzle oil and vinegar evenly over all vegetables; sprinkle with salt and pepper. Toss to coat well. (Toss turnip mixture before turning beets.)
Bake uncovered 40-50 minutes or until vegetables are tender, stirring once. Combine all vegetables on platter or in a large bowl. Sprinkle evenly with cheese and toasted nuts. Add extra pepper to taste, if desired. Serve with risotto, if desired.