Roast Vegetable Salad

Name: Roast Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet potato; 1 large carrot; 1 large parsnip; 1 potato; 1 large beetroot (red beet); 1 tablespoon cooking oil; 1 teaspoon salt; 1 cup cooked kidney bean; 12-1 cup cashew nuts; ½ cup feta cheese; 2 cups rocket; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar

Eats Now Editorial Team · 173 kcal · Salads

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Roast Vegetable Salad – a delicious recipe with sweet potato, carrot, parsnip, potato, beetroot, cooking oil. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 sweet potato
1 large carrot
1 large parsnip
1 potato
1 large beetroot (red beet)
1 tablespoon cooking oil
1 teaspoon salt
1 cup cooked kidney bean
12-1 cup cashew nuts
½ cup feta cheese
2 cups rocket
1 tablespoon olive oil
1 tablespoon balsamic vinegar

1
Chop the vegetables into bite size pieces and toss them in the cooking oil and salt.
2
Roast the vegetables at a moderate heat for twenty minutes or until they are soft then allow them to cool.
3
Rinse the beans well and mix them with the vegetables, almonds, feta and rocket.
4
Whisk the olive oil and balsamic together to form a dressing then toss it through the salad and serve.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 sweet potato, 1 large carrot, 1 large parsnip, 1 potato, and more.

Yes, Roast Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
173 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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