Name: Roasted Root Veggie Salad
Cuisine: American
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); 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

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

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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.