Winter Salad and roasted veggies

WINTER SALAD
(Made in cooperation with Abby!)
we made enough for 10 people, so I'll try to estimate lower proportions:
CARROTS 4 or 5 big ones
BEETS - one red, one gold
grate all of the above. Notice their lovely colors at this point, because once they get mixed, everything turns beetcolor.
PARSLEY - about 1/4 cup, (must be fresh, this is the salady part of the salad) broken or chopped into small pieces
GOAT CHEESE - an ounce or so, crumbled
dressing: equal parts oil and vinegar, salt and pepper to taste



Random soup:
2 onions (saute in butter until translucent)
1 cabbage
Veggie broth - enough to cover this and more. For broth we've been buying "better than bullion" and mixing it with water - tastes great! Cook all of this until the cabbage is soft
Broccoli (4 heads, chopped) - add a few minutes before serving, and only cook enough to make it tender.
Cream - mix in right before serving. Be careful not to overcook it or it will curdle. I used about 1/2 cup for a major pot of soup.

RUTABAGAS! i found them in the T-house fridge labeled "hairy roots." They are so much better than that. Do not fear. Scrape off the hairy parts with a veggie peeler, cut into little wedges, and cook 45 min - 1 hour in a little butter in a 350 oven. Then dress with:
1 TBSP butter
1/2 tsp curry powder
2 TBSP lemon juice (our lemon tree is nearly ripe, hurray!)

Enjoy y'all