50 1/2 cup servings, or 100 taste test servings

15 lbs. of root vegetables: beets, rutabagas, carrots, celeriac, parsnips, potatoes, turnips, sweet potatoes
1/2 cup olive or canola oil
8 cloves of garlic, minced (or 2 tsp. garlic powder)
Salt and pepper, to taste

1. Preheat oven to 425 degrees F. 
2. Scrub veggies- no need to peel them, just trim any rough ends. 
3. Cut vegetables into strips/wedges of uniform size.
4. In a bowl combine oil and garlic (or other seasonings, see below for ideas).
5. Lay the veggie strips in a single layer on baking sheets. Arrange vegetables roughly in groups by variety, since their cooking times may vary slightly and you may want to remove some before others.
6. Pour the oil mixture over the veggie strips and toss to coat. Sprinkle with salt and pepper, if desired. 
7. Bake for ~45 minutes or until tender and crispy. Toss occasionally with a spatula to ensure even roasting.

Further Seasoning Ideas:
- Minced garlic and finely chopped rosemary
- Minced garlic and oregano
- Coconut oil (in place of olive oil), chopped pumpkin seeds, garlic, and sea salt
- Fresh rosemary and thyme with salt and pepper

4-6 servings

2 lbs. of root vegetables: beets, rutabagas, carrots, celeriac, parsnips, potatoes, turnips, sweet potatoes
2 Tbsp. olive or canola oil
2 cloves garlic, minced (or 1/2 tsp. garlic powder)
Salt and pepper, to taste

1. Preheat oven to 425 degrees F.
2. Scrub veggies- no need to peel them, just trim any rough ends. 
3. Cut vegetables into thin strips of uniform size.
4. In a bowl combine oil and garlic (or other seasonings, see below for ideas).
5. Lay the veggie strips in a single layer on a baking sheet. Arrange vegetables roughly in groups by variety, since their cooking times may vary slightly and you may want to remove some before others. 
6. Pour the oil mixture over the veggie strips and toss to coat. Sprinkle with salt and pepper, if desired.
7. Bake for ~45 minutes or until tender and crispy. Toss occasionally with a spatula to ensure even roasting. 

Further Seasoning Ideas:
- Minced garlic and finely chopped rosemary
- Minced garlic and oregano
- Coconut oil (in place of olive oil), chopped pumpkin seeds, garlic, and sea salt
- Fresh rosemary and thyme with salt and pepper

~50 1/2 cup servings

9 lbs. rutabagas
9 lbs. potatoes
1 cup butter
2 cups heavy cream
2 1/2 cups grated parmesan cheese
2 cloves raw garlic, minced
Salt and pepper, to taste

1. Peel and chop rutabagas and potatoes into chunks and place in a pot of boiling water. Cook for about 20 minutes, or until easily pierced with a fork. 
2. Drain, return to pot, and add butter, stirring to coat and melt. 
3. Mash with a fork or potato masher. 
4. Mix in cream, garlic, and parmesan, plus salt and pepper to taste. Serve hot.

4-6 servings

2 small rutabagas
2 potatoes
2 Tbsp. butter
1/4 cup cream
1/3 cup grated parmesan cheese
Salt and pepper, to taste

1. Peel and chop rutabagas and potatoes into chunks and place in a pot of boiling water. Cook for about 20 minutes, or until easily pierced with a fork.
2. Drain, return to pot, and add butter, stirring to coat and melt.
3. Mash with a fork or potato masher.
4. Mix in cream and parmesan, plus salt and pepper to taste. Serve hot. 

Source: Stetted- http://www.stetted.com/index.php/2010/03/31/parmesan-mashed-rutabaga/, edited by GMFTS

100 1/4 cup servings

2 lbs. beets (we recommend Chioggia or Golden)
1 1/2 lbs. cabbage
1 1/2 lbs. carrots
1 cup sunflower seeds
4 apples, cubed (optional)
1/4 cup fresh-squeezed lemon juice

1 cup olive oil
5 Tbsp. cider vinegar
3 Tbsp. honey
2 1/2 tsp. fresh grated ginger or 1 tsp. ground ginger
2 1/2 tsp. dijon mustard
1 1/4 tsp. garlic, minced
Salt and pepper, to taste

1. Clean and grate vegetables, keeping beets separate. There is no need to peel, just scrub your vegetables well! To save time, you can shred vegetables using a food processor.
2. Mix together dressing ingredients. 
3. Add dressing to vegetables, mixing in beets last.
4. Let sit one hour before serving. 

4-6 servings

2 beets
2 carrots
1 cup shredded cabbage

6 Tbsp. olive oil
2 Tbsp. cider vinegar
2 tsp. honey
1 tsp. fresh grated ginger or 1/3 tsp. dried ginger
1tsp. dijon mustard
1/2 tsp. garlic, minced
Salt and pepper, to taste

1. Clean and grate vegetables, keeping beets separate. No need to peel, just scrub your vegetables well! To save time, you can shred vegetables with a food processor.
2. Mix together dressing ingredients.
3. Add dressing to vegetables, mixing in beets last.
4. Let sit for one hour before serving. 


Source: VT FEED "A Guide for Using Local Foods in Schools," edited by GMFTS

50 1/2 cup servings or 100 taste test servings

10 lbs. beets (scrubbed and trimmed, leaving 1 inch of stems attached)
1/2 cup balsamic vinegar
1/4 cup plus 1 Tbsp. maple syrup or honey
1/4 cup plus 1 Tbsp. olive or canola oil
1 Tbsp. dried thyme, or 2 Tbsp. minced fresh thyme (optional)

1. In a large pot (or divided between two pots), cover beets with lightly salted water by 1 inch. Cover and simmer for 35-45 minutes or until tender. Drain beets in a colander. Let cool until they can be handled, then slip off skins and stems.
2. Cut beets lengthwise into wedges. Beets may be prepared up to this point two days in advance. Cover and chill. If prepped and refrigerated, bring beets to room temperature before proceeding.
3. In a large skillet, stir together vinegar, syrup or honey, and oil. Add beets. Cook beet mixture over moderate heat, stirring until heated through and well coated.
4. Add salt and pepper to taste, sprinkle with thyme, and toss gently. 

4-6 servings

3 lbs beets (scrubbed and trimmed, leaving 1 inch of stems attached)
1/4 cup balsamic vinegar
2 Tbsp. maple syrup or honey
2 Tbsp. olive or canola oil
1/2 tsp. dried thyme, or 1 tsp. minced fresh thyme (optional)

1. In a large pot, cover beets with lightly salted water by 1 inch. Cover and simmer for 35-45 minutes or until tender. Drain beets in a colander. Let cool until they can be handles, then slip off skins and stems. 
2. Cut beets lengthwise into wedges. Beets may be prepared to this point up to two days in advance. Cover and chill. If prepped and refrigerated, bring beets to room temperature before proceeding. 
3. In a large skillet, stir together vinegar, honey or syrup, and oil. Add beets. Cook beet mixture over moderate head stirring until heated through and well coated.
4. Add salt and pepper to taste, sprinkle with thyme, and toss gently. 


Source: VT FEED, edited by GMFTS