Roasted Root Salad

This Roasted Root Salad combines the earthy flavors of seasonal root vegetables with a zesty vinaigrette, creating a delightful and nutritious dish. Perfect for a light lunch or as a side, it celebrates the natural sweetness and hearty textures of fresh produce.

Ingredients

• Carrots - 150 grams, peeled and diced
• Parsnips - 150 grams, peeled and diced
• Beets - 150 grams, peeled and diced
• Sweet potato - 150 grams, peeled and diced
• Olive oil - 2 tablespoons
• Fresh thyme - 1 teaspoon, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Arugula - 50 grams
• Apple cider vinegar - 1 tablespoon
• Honey - 1 teaspoon
• Walnuts - 30 grams, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the diced carrots, parsnips, beets, and sweet potato.
3. Drizzle the vegetables with olive oil, and sprinkle with fresh thyme, salt, and black pepper. Toss until well coated.
4. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
6. While the vegetables are roasting, prepare the dressing by whisking together apple cider vinegar and honey in a small bowl.
7. In a large serving bowl, place the arugula and top it with the roasted root vegetables once they are done.
8. Drizzle the dressing over the salad and sprinkle with chopped walnuts before serving.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from a variety of root vegetables.
• High in dietary fiber, promoting digestive health.

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