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Roasted Root Vegetable Salad

Roasted Root Vegetable Salad
Roasted Root Vegetable Salad might be just the side dish you are searching for. One portion of this dish contains about 5g of protein, 26g of fat, and

Instructions

1
Preheat oven to 40
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OvenOven
2
Peel sweet potatoes, and cut into 3/4-inch cubes. Peel parsnips, and cut into 1/2-inch slices. Peel beets, and cut into 1/2-inch-thick wedges.
Ingredients you will need
Sweet PotatoSweet Potato
ParsnipParsnip
BeetBeet
3
Toss sweet potatoes and parsnips with 2 Tbsp. olive oil in a large bowl; place in a single layer in a lightly greased 15- x 10-inch jelly-roll pan.
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Sweet PotatoSweet Potato
Olive OilOlive Oil
ParsnipParsnip
JellyJelly
RollRoll
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BowlBowl
Frying PanFrying Pan
4
Sprinkle with 1 1/4 tsp. salt and 1/2 tsp. pepper.
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PepperPepper
SaltSalt
5
Toss beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on a separate aluminum foil-lined 15- x 10-inch jelly-roll pan.
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Olive OilOlive Oil
BeetBeet
JellyJelly
RollRoll
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Aluminum FoilAluminum Foil
Frying PanFrying Pan
6
Sprinkle with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
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PepperPepper
SaltSalt
7
Bake at 400 for 40 to 45 minutes or just until tender.
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OvenOven
8
Let cool completely (about 20 minutes).
9
Meanwhile, whisk together dressing and next 3 ingredients.
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WhiskWhisk
10
Place vegetables in a large bowl, and drizzle with desired amount of dressing; toss gently to coat.
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VegetableVegetable
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BowlBowl
11
Serve at room temperature or chilled over arugula with any remaining dressing.
Ingredients you will need
ArugulaArugula
DifficultyExpert
Ready In1 h, 30 m.
Servings6
Health Score43
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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