Roasted Root Veggie Salad

roasted root veggie salad

This is a good-sized salad, as it’s designed to feed a crowd (12 servings, or so).  Feel free to pare it down for your needs.  The vegetables can be make a day or two ahead and saved in a sealed bag or container until ready to toss with dressing and serve.  The flavors are so good – you’ll definitely want to eat the leftovers!  Enjoy 🙂

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roasted root veggie salad

Roasted Root Veggie Salad

  • Yield: 12 People as a side 1x
  • Category: Side Dish
  • Cuisine: American

Ingredients

Scale

Vegetable Ingredients

  • 3 lbs Sweet Potatoes, peeled and cut into 3/4-inch sections
  • 2 lbs Parsnips, peeled and cut into 1/2-inch slices
  • 3 lbs Beets, peeled and cut into 1/2-inch chunks
  • 1/2 Cup + 2 TB Avocado Oil, divided
  • 3 1/2 tsp Salt, divided
  • 2 tsp Freshly Ground Black Pepper, divided
  • 2 big tubs Salad Mix (1 lb each)

Dressing Ingredients

  • 1/2 Cup Balsamic Vinegar
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 Cup Shallots, minced
  • 4 tsp Dijon Mustard
  • 1 tsp Honey
  • 1/2 tsp Salt
  • 2 tsp Horseradish
  • 2 TB Fresh Parsley, chopped

Instructions

  1. Pre-heat oven to 425-degrees and line four jelly-roll pans with parchment
  2. In a large bowl, toss sweet potatoes and parsnips with 1/4 cup avocado oil, 2 1/2 tsp salt and 1 tsp pepper. Spread out over 2 pans. You do not want any crowding as they will steam instead of roast. If your pans are not large enough, you may want to do this in batches.
  3. Toss beets with remaining avocado oil (2 TB), salt (1 tsp), and pepper (1 tsp) and spread out onto remaining two pans, following advice above regarding crowding.
  4. Bake for 25-30 minutes or until tender and golden, switching pans half-way through.
  5. While the vegetables are baking, whisk together dressing ingredients.
  6. When vegetables are cool and you are ready to serve, toss with dressing and serve over greens.

 

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