Roasted Veggie Salad with Basil Pesto Drizzle

Roast veggies, such as beets, parsnips, carrots and tomatoes, and toss with a little sea salt and olive oil in the oven until tender. Serve roasted veggies over baby greens tossed with salt, EVOO and balsamic vinegar, then finish with shavings of parmesan and Armanino Basil Pesto.

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