Roasted Root Vegetable Salad

Staff Writer
Roasted Root Vegetable Salad
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
310
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.

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.

Nutritional Facts

Total Fat
19g
29%
Sugar
13g
N/A
Saturated Fat
3g
14%
Protein
5g
10%
Carbs
34g
11%
Vitamin A
231µg
26%
Vitamin B6
0.4mg
17.8%
Vitamin C
39mg
65%
Vitamin E
5mg
25%
Vitamin K
289µg
100%
Calcium
138mg
14%
Fiber
9g
36%
Folate (food)
235µg
N/A
Folate equivalent (total)
235µg
59%
Iron
4mg
20%
Magnesium
98mg
25%
Monounsaturated
13g
N/A
Niacin (B3)
2mg
9%
Phosphorus
200mg
29%
Polyunsaturated
2g
N/A
Potassium
1064mg
30%
Riboflavin (B2)
0.2mg
12.8%
Sodium
713mg
30%
Sugars, added
3g
N/A
Thiamin (B1)
0.2mg
11.3%
Zinc
1mg
9%