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
- 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
- Pre-heat oven to 425-degrees and line four jelly-roll pans with parchment
- 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.
- 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.
- Bake for 25-30 minutes or until tender and golden, switching pans half-way through.
- While the vegetables are baking, whisk together dressing ingredients.
- When vegetables are cool and you are ready to serve, toss with dressing and serve over greens.