Main
Recipes
Course
Salads
Roasted Root Vegetable Salad Recipe

Roasted Root Vegetable Salad Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

Calories

Total time

Minutes

Comments Print recipe

Ingredients:

Serving

6 -8 fresh beets (without greens attached)
3 -4 peeled carrots
3 -4 peeled parsnips
1 purple onion, sliced in very thin slices
3 tsp olive oil
2 cups fat-free italian salad dressing

Directions:

Cut beets, carrots, and parsnips into small bite-size pieces.
Wrap beets tightly in foil that has been coated in nonstick spray, and put in baking pan.
Bake 45 minutes in a preheated 425 degree oven.
Place carrots and parsnips in large baking dish. Add oil; toss to coat.
Add to oven after the first 15 minute of the beet baking time.
Toss all vegetables together and allow to cool in refrigerator.
Add thinly sliced raw onion.
Add Italian dressing and toss. Serve cold or room temperature.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	59.57 Kcal (249 kJ)
Calories from fat	13.59 Kcal
		% Daily Value*
Total Fat	1.51g	2%
Cholesterol	0.77mg	0%
Sodium	484.62mg	20%
Potassium	265.05mg	6%
Total Carbs	10.85g	4%
Sugars	8.07g	32%
Dietary Fiber	2.54g	10%
Protein	1.61g	3%
Vitamin C	4.1mg	7%
Vitamin A	0.2mg	6%
Iron	0.5mg	3%
Calcium	27.2mg	3%

Amount Per 100 g
Calories	52.06 Kcal (218 kJ)
Calories from fat	11.88 Kcal
		% Daily Value*
Total Fat	1.32g	2%
Cholesterol	0.67mg	0%
Sodium	423.56mg	20%
Potassium	231.65mg	6%
Total Carbs	9.49g	4%
Sugars	7.05g	32%
Dietary Fiber	2.22g	10%
Protein	1.41g	3%
Vitamin C	3.6mg	7%
Vitamin A	0.2mg	6%
Iron	0.4mg	3%
Calcium	23.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Perfect Roasted Chicken and Root Vegetables

Carrot, peeled and cut into thirds and 20 more..
Winter Veggie Stir-Fry

Sliced carrots, Sliced parsnips and 9 more..
Herbed Roasted Vegetables

Sweet potatoes, cut into 1-inch cubes and 8 more..
Roasted Root Vegetables

Beet, Carrot, Red potatoes, Red onions, Parsnip, Rutabaga and 3 more..
Roasted Salmon With Root Vegetables

Carrots, peeled and chopped, Parsnips, peeled and chopped and 8 more..
Roasted Beets And Roots Salad With Oranges

Beets, Carrots, Parsnips, Garlic bulbs, Red onions and 6 more..
Beetroot, Carrot and Parsnip Chips With Fleur De Sel

Beets, Carrots, Parsnips, Vegetable oil (for frying ) and 5 more..
Five-A-Day Vegetable Tagine

Carrots, cut into chunks, Parsnips, cut into chunks and 11 more..
Vegetarian chicken Noodle Soup

Olive oil, Carrots, peeled and chopped and 10 more..
Gingered Carrot and Parsnip Soup

Carrots , cut into 1-inch pieces and 10 more..
Curried Carrot & Parsnip Soup

Olive oil, Butter, Carrots, chopped, Parsnips, chopped and 7 more..
Vegetable Tagine

Carrots, cut into chunks, Parsnips and 10 more..
Roasted Root Vegetables

Coarsely chopped carrot (about 1 1/2 lb) and 9 more..
Tempting Teriyaki Chicken Stew

Olive oil, Bone-in chicken thighs (about 2 lb) and 11 more..
Roasted Carrot, Parsnip, and Potato Coins

Nonstick vegetable oil spray and 8 more..
Festive Honey-Glazed Roasted Root Vegetables With Saffron

Carrots, peeled and cut into 1-inch chunks and 10 more..