Roasted Root Vegetable Salad (Printable)
Caramelized root vegetables with fresh greens and tangy balsamic vinaigrette.
# Ingredient List:
→ Root Vegetables
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→ Salad Base
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→ Vinaigrette
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# Steps:
01 - Preheat the oven to 425°F.
02 - Place carrots, parsnips, sweet potato, and beet on a large baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with sea salt and black pepper, and toss to coat evenly.
03 - Spread vegetables in a single layer and roast for 30 to 35 minutes, turning halfway, until tender and caramelized. Let cool slightly.
04 - In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - In a large salad bowl, combine salad greens and roasted vegetables. Drizzle with vinaigrette and toss gently to combine.
06 - Top with crumbled feta cheese and toasted walnuts or pecans. Serve immediately.
# Expert Advice:
01 -
- The contrast between hot roasted vegetables and crisp greens creates this perfect texture dance
- It transforms humble root vegetables into something dinner party worthy without any fuss
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- Overcrowding the baking sheet is the fastest way to end up with steamed vegetables instead of roasted ones
- Let the vegetables cool for just 5 minutes so they dont wilt the greens completely
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- Cut the beets slightly smaller since they take longer to cook than carrots
- Warm the vinaigrette slightly if the olive oil has solidified in cold weather