ROASTED ROOT VEGETABLE SALAD
Fall is a season brimming with comfy, cozy flavors that everyone looks forward to - and it doesn't get more flavorful than this roasted root vegetable salad. Made with beets, potatoes, parsnips, and a whole lot of other favorites, this salad has delicious packed into every healthy bite. The roasting gives this root vegetable salad that cozy feeling of the season, and can easily steal the spotlight from any main dish. So skip the humdrum side salads...this is the real deal with roots.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray second 15x10x1-inch pan with cooking spray.
- In large bowl, toss beets with 1 tablespoon of the oil. Arrange beets in single layer in foil-lined pan. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
- In same bowl, toss sweet potatoes and parsnips with remaining 2 tablespoons oil. Arrange potatoes and parsnips in single layer in second pan. Sprinkle with remaining 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
- Roast 40 to 45 minutes or just until vegetables are tender. Cool completely, about 20 minutes.
- In small bowl, mix dressing, parsley, horseradish and mustard with whisk. In large bowl, gently toss roasted vegetables with desired amount of dressing. Serve at room temperature or chilled over arugula with any remaining dressing.
Nutrition Facts : Calories 310, Carbohydrate 44 g, Fat 2 1/2, Fiber 9 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1020 mg
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Gideon yalley
[email protected]This salad is low in calories.
scott vohn
[email protected]This salad is a great way to get your daily dose of vegetables.
Pranto Das
[email protected]This salad is so versatile. You can add any roasted vegetables that you like.
Luis Mason
[email protected]This salad is perfect for meal prep.
Mirembe Latiff
[email protected]This salad is so flavorful and satisfying.
Irfan Raes
[email protected]This salad is perfect for a healthy lunch or dinner.
Tuhin Molla
[email protected]I made this salad for a potluck, and it was a hit!
Kevin Wiggins
[email protected]This salad is a great way to use up leftover roasted vegetables.
kqmaede
[email protected]I love the dressing for this salad. It's so tangy and flavorful.
Abinash Das
[email protected]This salad is so versatile. You can add any roasted vegetables that you like.
Asif Gondal
[email protected]This salad is perfect for a healthy lunch or dinner. It's also great for meal prep.
Jalil-ul Ghani
[email protected]I'm not a vegetarian, but I love this salad. It's so flavorful and satisfying.
Styles Robin
[email protected]This is my new favorite salad recipe! It's so easy to make and it's always a crowd-pleaser.
Sarah Nankoomi
[email protected]I made this salad for a potluck, and it was a huge success. Everyone loved it!
Roshnan Haider ag-5757
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with healthy nutrients, and it's also low in calories.
Leo Bakunda
[email protected]I love how easy this recipe is to make. I just roasted the vegetables in the oven and then tossed them with the dressing. It was so simple, but so delicious.
Zay
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some leftover roasted carrots and sweet potatoes, and they worked perfectly in this salad.
Zahirah Hannie
[email protected]I'm not usually a fan of roasted vegetables, but this recipe changed my mind. The vegetables were so tender and flavorful. I especially loved the parsnips.
Zachariah Chetty
[email protected]This roasted root vegetable salad was a hit at my last dinner party! The vegetables were perfectly roasted and the dressing was tangy and flavorful. I will definitely be making this again.