Tracy Studer embraces Columbus’ Explorers Club’s “simple, pioneering flavor” motto by pairing this salad’s root vegetable base with a pomegranate maple dressing. Although rounding up the ingredients requires a little additional legwork, Studer attests that the end result is worth the search. “This dressing is good to use on almost anything,” he says. 

Warm Root Salad with Pomegranate Maple Dressing | Makes 4 servings
Recipe courtesy of Explorer Club

INGREDIENTS
2 large beets
3 large carrots
3 large parsnips
1 large turnip or 4 baby turnips
2 tablespoons pomegranate syrup
2 tablespoons maple syrup
2 tablespoons extra-virgin olive oil, plus more for roasting
2 cups baby spinach
2 cups arugula
3 ounces soft goat cheese

DIRECTIONS
Place two racks in the center and upper third of the oven. Preheat oven to 375 F. Wash beets and trim their leaves, leaving about 1/2 inch of the stem. Place beets on individual pieces of foil and drizzle with olive oil. Seal up the foil packets and place on a rimmed baking sheet. Slice carrots, parsnips and turnips into 1/4-inch thick coins. Place on a second rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread in an even layer on sheet to bake. Place both rimmed baking sheets in the oven. Roast carrots, parsnips and turnips until browned and softened (about 30 minutes). Roast beets until a knife easily pierces the skin (about 45 minutes). Rotate pans halfway through roasting time. Let beets cool before handling, then peel with a pairing knife or rub skins off with fingers. Slice into 1/4-inch thick rounds. Whisk together pomegranate and maple syrups. Whisk in oil, adding more for a lighter flavor. On a large platter, lay out spinach and arugula. Spoon warm vegetables on top of the greens then crumble goat cheese on top. Drizzle with the pomegranate maple dressing, serving the remaining dressing at the table.