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1
Preheat oven to 375F.
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2
Place beets in small baking dish and bake until tender, approximately 1 hour 35 minutes.
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3
Cool beets completely.
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4
Meanwhile, combine potatoes, yam and carrots on heavy large baking sheet.
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5
Drizzle with 1 tablespoon olive oil and toss well.
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6
Season with salt and pepper and roast in oven until vegetables are golden brown and tender, stirring occasionally, about 1 hour.
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7
Cool potato mixture slightly.
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8
Meanwhile, rub pork with 1/2 teaspoon minced rosemary and season with salt and pepper.
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9
Place on small heavy baking sheet and roast in oven until thermometer registers 150F.
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10
when inserted into thickest part of pork, approximately 35 minutes.
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11
Cool pork tenderloin slightly.
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12
Meanwhile, separate cloves from garlic head but do not peel.
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13
Place in heavy small pan and drizzle with 1 tablespoon olive oil.
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14
Roast in oven until garlic is very tender when pierced with small sharp knife, approximately 15 minutes.
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15
Cool and peel.
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16
Transfer potato mixture, garlic and remaining 1/2 teaspoon rosemary to large bowl.
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17
Add remaining 1 tablespoon olive oil, chicken broth and vinegar.
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18
Season to taste with salt and pepper and toss well.
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19
Peel beets and cut into 1-inch cubes.
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20
Toss just to combine.
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21
Fan arugula on 4 plates.
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22
Spoon vegetable mixture into centers of plates.
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23
Thinly slice pork and fan pork slices at bottom of vegetable mixture on plates.
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24
Garnish salads with fresh rosemary sprigs and then serve immediately.
