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Roasted Root Vegetable Salad

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  • Prep Time 30 min
  • Total Time 1 hr 35 min
  • Servings 6

Bring the flavors of fall to your menu with this delicious root vegetable salad. Beets, potatoes and parsnips roasted with horseradish dressing make a perfect side dish.

Ingredients

6
medium beets (about 1 1/2 lb), peeled, cut into 1/2-inch wedges
3
tablespoons olive oil
1 3/4
teaspoons salt
1
teaspoon pepper
2
large sweet potatoes (about 1 1/2 lb), peeled, cut into 3/4-inch cubes
4
large parsnips (about 1 lb), peeled, cut into 1/2-inch slices
1/2
cup olive oil-and-vinegar dressing
1
tablespoon chopped fresh parsley
1
tablespoon prepared horseradish
1
teaspoon Dijon mustard
Fresh arugula

Directions

  • 1 Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray second 15x10x1-inch pan with cooking spray.
  • 2 In large bowl, toss beets with 1 tablespoon of the oil. Arrange beets in single layer in foil-lined pan. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
  • 3 In same bowl, toss sweet potatoes and parsnips with remaining 2 tablespoons oil. Arrange potatoes and parsnips in single layer in second pan. Sprinkle with remaining 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
  • 4 Roast 40 to 45 minutes or just until vegetables are tender. Cool completely, about 20 minutes.
  • 5 In small bowl, mix dressing, parsley, horseradish and mustard with whisk. In large bowl, gently toss roasted vegetables with desired amount of dressing. Serve at room temperature or chilled over arugula with any remaining dressing.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
,
% Daily Value
Total Fat
15g
15%
(Saturated Fat
2g,
2%
),
Sodium
1020mg
1020%;
Total Carbohydrate
44g
44%
(Dietary Fiber
9g
9%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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