Roasted root vegetable salad that delights your taste buds!
A delicious and healthy roasted root vegetable salad that combines various root vegetables for a delightful taste experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium carrots, peeled and diced
- 2 medium parsnips, peeled and diced
- 1 medium sweet potato, peeled and diced
- 1 medium beet, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the diced carrots, parsnips, sweet potato, and beet.
- Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
- Remove from the oven and let cool slightly.
- Drizzle with balsamic vinegar and toss gently.
- Garnish with fresh parsley before serving.
Notes
- Feel free to add other root vegetables like turnips or rutabaga.
- This salad can be served warm or at room temperature.
- For added protein, consider adding chickpeas or feta cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg