
How To Make Hearty Roasted Veggie Salad
A bowl of roasted veggie salad is loaded with antioxidants from hearty ingredients tossed in flavorful balsamic mustard sauce, topped with crunchy walnuts.
Serves:
Ingredients
- 3beets
- 1cupolive oil,divided
- 1½tspsalt,divided
- 1red onion,cut into wedges
- 4carrots,peeled and chopped
- 2parsnips,peeled and chopped
- 1sweet potato,peeled and chopped
- ¾tsppepper,divided
- 2tbspbalsamic vinegar
- 1tbsplemon juice
- 1tbspdijon mustard
- ½tspgarlic powder
- 3tbspfresh parsley,chopped
- 6cupsMixed greens
- 1cupwalnuts,chopped
- ½cupfeta cheese,crumbled
Instructions
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Preheat oven to 425 degrees F.
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On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon of salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
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On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
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Drizzle with 3 tablespoons of olive oil and season with ½ teaspoon of pepper and ½ teaspoon of salt. Toss the vegetables until coated and spread them evenly in the pan.
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Create 3 circular spaces for the beets. Place the 3 beets on the pan.
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Bake for about 1 hour until with vegetables begin to crisp and caramelize.
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In a large bowl, add ½ cup of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
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Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
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Top with walnuts and feta. Serve and enjoy!
Nutrition
- Calories: 697.17kcal
- Fat: 59.40g
- Saturated Fat: 10.44g
- Trans Fat: 0.00g
- Monounsaturated Fat: 40.56g
- Polyunsaturated Fat: 6.50g
- Carbohydrates: 38.26g
- Fiber: 9.40g
- Sugar: 15.50g
- Protein: 7.16g
- Cholesterol: 16.69mg
- Sodium: 930.16mg
- Calcium: 196.09mg
- Potassium: 967.49mg
- Iron: 2.63mg
- Vitamin A: 976.59µg
- Vitamin C: 31.27mg
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