How To Make Root Vegetable and Dill Salad
A refreshing salad with crisp roots and fresh dill.
Serves:
Ingredients
- 3 medium-sized beets, peeled and cubed
- 2 medium-sized carrots, peeled and chopped
- 2 medium-sized parsnips, peeled and chopped
- 1 red onion, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh dill
- 1 tbsp honey
- Juice of 1 lemon
Instructions
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Preheat oven to 400°F.
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Toss cubed beets, chopped carrots, and chopped parsnips with olive oil, salt, and pepper. Spread out evenly on a baking sheet and roast for 25 minutes, or until vegetables are tender.
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In a small bowl, whisk together honey and lemon juice. Set aside.
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In a large bowl, combine roasted vegetables, sliced red onion, and fresh dill. Drizzle honey-lemon dressing over the salad and toss to combine.
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Serve and enjoy!
Nutrition
- Calories : 157kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 90mg
- Total Carbohydrates : 24g
- Dietary Fiber : 6g
- Sugar : 12g
- Protein : 2g
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