Roasted-Vegetable Salad with Poached Eggs

Source:  Everyday Food Magazine

3/4 lb. fingerling potatoes, halved lengthwise

1 medium yellow onion, diced medium

2 carrots, cut into 1/2-inch rounds

1 large beet, scrubbed, peeled, and cut into 1/2" wedges

1 large sprig rosemary

3 T. olive oil, divided

sea salt and pepper

4 large eggs

1 head red leaf lettuce, trimmed and leaves torn into bite-size pieces

1 T. lemon juice plus wedges for serving

Preheat oven to 425 degrees.  On a rimmed baking sheet, toss potatoes, onion, carrots, beets, and rosemary with 2 T. oil; season with salt and pepper.  Roast vegetables until golden and tender, about 30 min.

Meanwhile, in a straight-sided skillet, heat 2" water over medium until a few bubbles rise to the top.  Crack eggs, one at a time, into a small bowl and gently pour into skillet.  Cook, undisturbed, until whites are just set and yolks are still runny, 3-4 min.  With a slotted spoon, transfer eggs to a paper-towel-lined plate.

Transfer roasted vegetables to a large bowl and toss with lettuce, lemon juice and remaining 1 T. oil; season with salt and pepper.  Divide among four plates; top with poached eggs, and serve with lemon wedges.