Club meeting: Food Goal Kickoff

Original recipe – American Institute for Cancer Research

Roasted Root Vegetable Salad

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.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 4 servings


  • 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


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.


  • 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.


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.

Grocery list

Sweet potato
Red onion
Celery stalks
Olive oil
Sea salt and freshly ground pepper
Balsamic vinegar
Lemon juice
Dijon mustard
Feta cheese

1 Comment

  1. Kim Jones on April 14, 2014 at 12:29 pm

    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.

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