Roasted Root Vegetables With Horseradish Vinaigrette – a delicious recipe with sweet potatoes, parsnips, beets, olive oil, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
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 parsnips and sweet potatoes with 2 Tbsp. olive oil in a large bowl; place in a single layer in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Season with 1 tsp. salt and 1/2 tsp. pepper. Toss beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on a second aluminum foil-lined jelly-roll pan. Season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
3
Bake vegetables at 400u00b0 for 20 to 25 minutes or just until tender. Let cool 15 minutes or until completely cool.
4
Arrange curly endive leaves on a serving platter; top with vegetables, and drizzle evenly with Horseradish Vinaigrette.
143
kcal
Calories
11
g
Fat
10
g
Carbs
1
g
Protein
FatCarbsProtein
* 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 7 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, and more.
Yes, Roasted Root Vegetables With Horseradish Vinaigrette 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.
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