Roasted Root Vegetable Salad

Roasted Root Vegetable Salad
Staff Writer
Roasted root vegetable Salad
We Olive

Roasted root vegetable Salad

Try this healthy salad with this Sweet Balsamic Roasted Pork recipe or eat it as is on a bed of spinach, like in this recipe.

6
Servings
348
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound parsnip, peeled and cut into 1/2-inch chunks
  • 1 Pound celery root, peeled and cut into 1/2-inch chunks
  • 1/4 Cup extra-virgin olive oil
  • 3 sprigs each fresh rosemary and thyme, chopped
  • Salt and pepper, to taste
  • 1 Pound beets, peeled and cut into 1/2-inch chunks
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1 Tablespoon honey
  • 2 Tablespoons pomegranate champagne vinegar
  • 1/4 Cup extra-virgin olive oil (add some fresh orange zest if desired)
  • 10 Ounces fresh spinach

Directions

Preheat the oven to 400 degrees positioning one rack in the upper third of the oven and one rack in the lower third. Toss the chopped parsnips and celery root with olive oil to coat and spread in one layer on a baking sheet. Sprinkle the veggies with some rosemary and thyme and then season with salt and pepper. Repeat this step with the beets on a separate baking sheet.

Bake for 15 minutes and then swap the position of the pans — the upper pan to the lower position and the lower pan to the upper position. Bake for 15 more minutes or until tender. Remove from oven and set aside.

In a small bowl, combine the shallot, honey, and vinegar, then whisk in the olive oil until well combined. Season with salt and pepper to taste.

 

Toss the spinach with the prepared vinaigrette just to coat and arrange on a platter. Top with roasted vegetables and serve.

Nutritional Facts

Total Fat
18g
26%
Sugar
29g
32%
Saturated Fat
8g
33%
Carbohydrate, by difference
49g
38%
Protein
3g
7%
Vitamin A, RAE
174µg
25%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
198µg
100%
Calcium, Ca
105mg
11%
Choline, total
11mg
3%
Fiber, total dietary
3g
12%
Fluoride, F
7µg
0%
Folate, total
43µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
44mg
14%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
57mg
8%
Selenium, Se
1µg
2%
Sodium, Na
20mg
1%
Water
226g
8%
Zinc, Zn
1mg
13%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.