Main
Recipes
Course
Salads
Roasted Root Vegetable Salad Recipe

Roasted Root Vegetable Salad Recipe

Posted by

Rate It!

Add your photo!

Ingredients

Count

Nutrition

2596

Calories

Comments Print recipe

Ingredients:

Serving

2 large sweet potatoes (about 1 1/2 lb.)
4 large parsnips (about 1 lb.)
6 medium beets (about 1 1/2 lb.)
3 tbsp olive oil, divided
1 3/4 tsp salt, divided
1 tsp pepper, divided
1/2 cup bottled olive oil -and- vinegar dressing
1 tbsp chopped fresh parsley
1 tbsp horseradish
1 tsp dijon mustard
fresh arugula

Directions:

Preheat oven to 400°. 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.
Toss sweet potatoes and parsnips with 2 Tbsp. olive oil in a large bowl; place in a single layer in a lightly greased 15- x 10-inch jelly-roll pan. Sprinkle with 1 1/4 tsp. salt and 1/2 tsp. pepper.
Toss beets with remaining 1 Tbsp. olive oil; arrange beets in a single layer on a separate aluminum foil-lined 15- x 10-inch jelly-roll pan. Sprinkle with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
Bake at 400° for 40 to 45 minutes or just until tender. Let cool completely (about 20 minutes).
Meanwhile, whisk together dressing and next 3 ingredients. Place vegetables in a large bowl, and drizzle with desired amount of dressing; toss gently to coat. Serve at room temperature or chilled over arugula with any remaining dressing.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2595.86 Kcal (10868 kJ)
Calories from fat	1389.26 Kcal
		% Daily Value*
Total Fat	154.36g	237%
Sodium	5142.01mg	214%
Potassium	6300.14mg	134%
Total Carbs	289.31g	96%
Sugars	98.81g	395%
Dietary Fiber	64.78g	259%
Protein	32.44g	65%
Vitamin C	133.6mg	223%
Vitamin A	6.8mg	227%
Iron	18.7mg	104%
Calcium	505.4mg	51%

Amount Per 100 g
Calories	129.5 Kcal (542 kJ)
Calories from fat	69.31 Kcal
		% Daily Value*
Total Fat	7.7g	237%
Sodium	256.52mg	214%
Potassium	314.3mg	134%
Total Carbs	14.43g	96%
Sugars	4.93g	395%
Dietary Fiber	3.23g	259%
Protein	1.62g	65%
Vitamin C	6.7mg	223%
Vitamin A	0.3mg	227%
Iron	0.9mg	104%
Calcium	25.2mg	51%

* 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

Roasted Root Vegetables With Horseradish Vinaigrette

Sweet potatoes (about 1 1/2 lb.), Parsnips (about 1 lb.) and 6 more..
Rosemary Beef with Root Vegetables

New potatoes, quartered and 13 more..
West Virginia Shepherd's Pie

Potatoes, peeled and cubed, Parsnips, peeled and cubed and 14 more..
Pondering Parsnips (Those Really Ugly Carrots)

Fresh parsnips , small-medium sized, peeled, tops sliced ... and 6 more..
Crispy Roast Potatoes With a Kick

Potatoes (maris pipper or king edward work best) and 8 more..
French Potato Salad With Anchovies

Potato , for salad, White wine (1/4 cup), Cider vinegar and 7 more..
Potato Supper

Potato, Cheddar cheese, Eggs, Milk, Salt, Pepper, Nutmeg and 5 more..
Whipped Potatoes and Carrots

Potatoes, peeled and cut into 1-inch cubes and 7 more..
Horseradish Meatloaf

Ground beef, Oats, uncooked, Onion, chopped, Catsup, Milk and 8 more..
Meatloaf With a Bite

Ground beef, Oats, regular uncooked, Onion, chopped and 10 more..
Chicken and Dumplings - Crockpot

Chopped carrots, Chopped potatoes, Chopped parsnips and 17 more..
Root Vegetable and Cranberry Bake

Sliced peeled yukon gold potatoes (about 3/4 lb.) and 12 more..