Roasted Root Vegetable Salad Recipe

Name: Roasted Root Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 2 large sweet potatoes (about 1 1/2 lb.); 4 large parsnips (about 1 lb.); 6 medium beets (about 1 1/2 lb.); 3 tablespoons olive oil, divided; 1 3/4 teaspoons salt, divided; 1 teaspoon pepper, divided; 1/2 cup bottled olive oil-and-vinegar dressing; 1 tablespoon chopped fresh parsley; 1 tablespoon horseradish; 1 teaspoon Dijon mustard; Fresh arugula

Servings: persons

2 large sweet potatoes (about 1 1/2 lb.)
4 large parsnips (about 1 lb.)
6 medium beets (about 1 1/2 lb.)
3 tablespoons olive oil, divided
1 3/4 teaspoons salt, divided
1 teaspoon pepper, divided
1/2 cup bottled olive oil-and-vinegar dressing
1 tablespoon chopped fresh parsley
1 tablespoon horseradish
1 teaspoon Dijon mustard
Fresh arugula

1
Preheat oven to 400u00b0. Peel sweet potatoes, and cut into 3/4-inch cubes. Peel parsnips, and cut into 1/2-inch slices. Peel beets, and cut into 1/2-inch-thick wedges.
2
Toss sweet potatoes and parsnips with 2 Tbsp. olive oil in a large bowl; place in a single layer in a lightly greased 15- x 10-inch jelly-roll pan. Sprinkle with 1 1/4 tsp. salt and 1/2 tsp. pepper.
3
Toss beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on a separate aluminum foil-lined 15- x 10-inch jelly-roll pan. Sprinkle with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
4
Bake at 400u00b0 for 40 to 45 minutes or just until tender. Let cool completely (about 20 minutes).
5
Meanwhile, whisk together dressing and next 3 ingredients. Place vegetables in a large bowl, and drizzle with desired amount of dressing; toss gently to coat. Serve at room temperature or chilled over arugula with any remaining dressing.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 large sweet potatoes (about 1 1/2 lb.), 4 large parsnips (about 1 lb.), 6 medium beets (about 1 1/2 lb.), 3 tablespoons olive oil, divided, and more.

Yes, Roasted Root 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.

Roasted Root Vegetable Salad

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