Roasted Root Vegetable Salad
Club meeting: Food Goal Kickoff
Original recipe – American Institute for Cancer Research
Roasted Root Vegetable Salad
After an overindulgent holiday, nothing gets you back on track like some healthy veggies. This warm one-pot meal is full of hearty root vegetables like sweet potatoes, carrots and beets that pack fiber and cancer-fighting carotenoids. Roasting gives them a slightly sweeter flavor that pairs nicely with this tangy Dijon dressing.
Ingredients
- 1 small sweet potato cut into 3/4-inch cubes
- 1 medium potato cut into 3/4-inch cubes (peeled parsnip may be substituted)
- 1 medium carrot peeled, cut into 3/4-inch slices
- 1 small red onion cut into 1/2-inch wedges
- 1 medium celery stalks 3/4-inch slices
- 1 medium beet peeled, cut into 3/4-inch cubes
- 1-1/2 Tbsp extra virgin olive oil divided
- to taste Sea salt and freshly ground pepper
- 1 tsp balsamic vinegar
- 2 tsp lemon juice fresh if possible
- 1/2 tsp Dijon mustard
- 1 Tbsp fresh parsley chopped
- 1 tsp cilantro chopped
- 2 Tbsp walnuts chopped
- 1 oz feta cheese crumbled
Instructions
Roast Vegetables
- Preheat oven to 425 degrees.
- Prepare vegetables.
- In large bowl toss potatoes, carrot, onion, celery and beet with 1/2 tablespoon oil, coating well.
- Arrange vegetables in a roasting pan. Season with salt and pepper.
- Roast, stirring several times, until tender and beginning to brown, about 50 minutes.
Dressing
- In mixing bowl, whisk vinegar, lemon juice and Dijon with remaining oil and stir in parsley, cilantro and walnuts.
- Drizzle dressing over vegetables and gently toss. Top with crumbled feta. Serve warm or at room temperature.
Notes
Per ¾ cup serving:156 calories, 9 g total fat (2 g saturated fat),
17 g carbohydrate, 3 protein, 3 g dietary fiber, 134 mg sodium.
Potato
Carrot
Red onion
Celery stalks
Beet
Olive oil
Sea salt and freshly ground pepper
Balsamic vinegar
Lemon juice
Dijon mustard
Parsley
Cilantro
Walnuts
Feta cheese
17 g carbohydrate, 3 protein, 3 g dietary fiber, 134 mg sodium.
Grocery list
Sweet potatoPotato
Carrot
Red onion
Celery stalks
Beet
Olive oil
Sea salt and freshly ground pepper
Balsamic vinegar
Lemon juice
Dijon mustard
Parsley
Cilantro
Walnuts
Feta cheese
Our vegetables cooked quicker than the recipe called for, so test them early. They should still be a little firm. This is an easy recipe to adjust with different root vegetables and making the dressing to taste. I want to try it with walnut pieces sprinkled on top.