Roasted Veggie & Beet Salad
Prep Time
25 minutes
Prep Notes
Tender roasted beets and vegetables elevate this hearty salad into a satisfying entree. It can be made in advance and quickly assembled when ready.
Salads are so versatile - in actuality - the roasted root vegetables and greens of your choice make a delicious, satisfying meal. Switch it up, experiment and find exactly what you like best and - Enjoy!
Cooking Time
Approximately One Hour
Yields
Serves 4
Ingredients
- 3 beets - red or yellow - chopped into 1-inch pieces
- 1 cup olive oil - or avocado oil (try Chosen Blend), divided
- 1 1/2 teaspoon salt, divided
- 1 red onion, cut into wedges
- 4 carrots, peeled and chopped into 1-inch pieces
- 2 parsnips, peeled and chopped into 1-inch pieces
- 1 sweet potato - or yam - peeled and chopped into 1-inch pieces
- 1/2 head broccoli chopped into florets (optional; you can also add cauliflower if desired)
- 6 cups mixed organic greens
- 1 cup walnuts; or pecans, toasted and chopped
SALAD DRESSING
- 2 tbls balsamic vinegar
- 1 tbls lemon juice
- 1 tbls Dijon mustard
- 1 teaspoon garlic powder
- 3 tbls fresh parsley, chopped
Optional Topping
- 1/2 cup crumbled feta or goat cheese (optional but adds deliciousness!)
Directions
- Prepare vegetables and preheat oven to 425 F (220 C).
- Lightly coat a large oven roasting pan with olive oil or non-stick cooking spray.
- Peel and cut beets into 1-inch pieces and layer on one side of the roasting pan.
- Next to the beets place the rest of the cut and prepared vegetables; onion, carrots, parsnip & yam or sweet potato, etc.
- Drizzle with 3 tbls of the olive oil (or Chosen blend avocado oil) and lightly salt vegetables.
- Cover only the beets with a sheet of foil, tucking in the side next to the rest of the vegetables to prevent bleeding. The beets need to 'bake' under the foil to be soft at the end of the hour roasting.
- Bake for 1 hour until the vegetables begin to crisp and caramelize. Check at 45 minutes & stir.
- Toast walnuts (or pecans) on dry pan, stirring constantly until slightly brown on edges, remove to cool.
- PREPARE SALAD DRESSING: In a small bowl, add 1/2 cup of olive or avocado oil, balsamic vinegar, lemon juice, Dijon mustard, garlic powder and parsley whisking until emulsified; season with salt and pepper to taste and set aside.
- When vegetables are finished roasting remove them from the oven and add them to a large mixing bowl. When you are ready to serve, add the salad greens to the vegetables, pour in the salad dressing and stir to combine thoroughly.
- Dish up the salad on individual plates and top with toasted
- walnuts & feta or goat cheese. Enjoy!
Credit
This hearty salad was inspired by Tasty - and my sister Debbie who is a clever and inventive cook!