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Roasted Root Vegetable Salad
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Roasted Root Vegetable Salad
A vibrant and nutritious salad featuring a medley of roasted root vegetables, mixed greens, and a tangy citrus vinaigrette. This dish celebrates the beauty of seasonal produce, with a variety of textures and colors that will delight the senses. Perfect for a light and healthy meal or as a side dish for your next gathering.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Sulfites (in citrus vinaigrette)
Ingredients
4 cups
Mixed Greens
20 Calories
2 large
Beets
60 Calories
4 large
Carrots
60 Calories
2 large
Parsnips
60 Calories
2 large
Sweet Potatoes
100 Calories
2 tablespoons
Olive Oil
190 Calories
2 tablespoons
Citrus Vinaigrette
100 Calories
1/4 cup
Fresh Parsley
10 Calories
1/4 cup
Fresh Thyme
10 Calories
Step-by-Step Instructions
1
Preheat the oven to 425°F (220°C). Peel and chop the beets, carrots, parsnips, and sweet potatoes into 1-inch (2.5 cm) cubes. Place the vegetables on a baking sheet lined with parchment paper, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast in the oven for 25-30 minutes, or until the vegetables are tender and lightly caramelized.
2
While the vegetables are roasting, prepare the citrus vinaigrette. In a small bowl, whisk together 2 tablespoons of citrus juice, 1 tablespoon of olive oil, and a pinch of salt and pepper.
3
To assemble the salad, place a bed of mixed greens in a large bowl or on a platter. Top with the roasted vegetables, drizzle with the citrus vinaigrette, and sprinkle with fresh parsley and thyme.
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Where cooking meets life and technology.
© 2025 Cooklaif