ROOT VEGETABLE SALAD RECIPE RECIPES

ROASTED ROOT VEGETABLE SALAD RECIPE | MYRECIPES

Roasted Root Vegetable Salad Recipe | MyRecipes image

This online review for the Roasted Root Vegetable Salad dish says it all: "I served this as the salad for our Christmas dinner. I roasted the vegetables the night before and then refrigerated. I made the dressing Christmas morning and refrigerated. It was absolutely delicious, and so nice to be able to prepare it ahead. I followed the recipe exactly. It was delicious, very pretty, and got rave reviews."

Provided by MyRecipes

Total Time 1 hours 30 minutes

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

2 large sweet potatoes (about 1 1/2 lb.)
4 large parsnips (about 1 lb.)
6 medium beets (about 1 1/2 lb.)
3 tablespoons olive oil, divided
1?¾ teaspoons salt, divided
1 teaspoon pepper, divided
½ cup bottled olive oil-and-vinegar dressing
1 tablespoon chopped fresh parsley
1 tablespoon horseradish
1 teaspoon Dijon mustard
Fresh arugula

Steps:

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.

WINTER ROOT VEGETABLE SALAD RECIPE | ALLRECIPES

Winter Root Vegetable Salad Recipe | Allrecipes image

This root vegetable salad has a little Greek twist to it with the addition of Greek seasoning and feta cheese.

Provided by Kailey W.

Categories Salad Green Salad Recipes

Total Time 45 minutes

Prep Time 45 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 (10 ounce) package mixed baby greens
1 red bell pepper, chopped
1 sweet potato, peeled and thinly sliced
2 stalks celery, chopped
1 jicama, peeled and thinly sliced
1 kohlrabi bulbs, peeled and diced
1 (14 ounce) can artichoke hearts in water, drained and halved
2 tablespoons olive oil
2 tablespoons fresh lemon juice
½ teaspoon oregano
1 teaspoon Greek seasoning
salt and pepper to taste
3 pepperoncini peppers, minced
¼ cup crumbled feta cheese

Steps:

Layer the baby greens, bell pepper, sweet potato, celery, jicama, kohlrabi, and artichokes, in a salad bowl. Whisk together the olive oil, lemon juice, oregano, Greek seasoning, salt, and pepper in a small bowl. Drizzle over the salad, then sprinkle with pepperoncini and feta cheese to serve.

Nutrition Facts : Calories 281.2 calories, CarbohydrateContent 43.9 g, CholesterolContent 8.3 mg, FatContent 9.3 g, FiberContent 15.8 g, ProteinContent 8 g, SaturatedFatContent 2.5 g, SodiumContent 1120.5 mg, SugarContent 9.5 g

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HONEY-ROASTED ROOT VEGETABLE SALAD RECIPE - MICHAEL ROMAN…

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