Roasted Root Vegetable Salad

This Roasted Root Vegetable Salad is a vibrant and nutritious dish that combines the earthiness of roasted beets, carrots, and sweet potatoes with fresh greens and a zesty dressing. Perfect for a light meal or a side dish, it embodies the essence of Paleo cuisine while being hearty and satisfying.

Ingredients

• Beets - 200 grams, peeled and cubed
• Carrots - 150 grams, peeled and sliced
• Sweet potatoes - 200 grams, peeled and cubed
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Arugula - 100 grams
• Walnuts - 50 grams, chopped
• Apple cider vinegar - 1 tablespoon
• Dijon mustard - 1 teaspoon
• Garlic - 1 clove, minced

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the cubed beets, sliced carrots, and sweet potatoes.
3. Drizzle the vegetables with olive oil, then sprinkle with salt and black pepper. Toss until evenly 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 tender and caramelized, stirring halfway through.
6. While the vegetables are roasting, prepare the dressing by whisking together apple cider vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper in a small bowl.
7. Once the vegetables are done, allow them to cool slightly.
8. In a large serving bowl, combine the roasted vegetables, arugula, and chopped walnuts.
9. Drizzle the dressing over the salad and toss gently to combine.
10. Serve immediately and enjoy your delicious Roasted Root Vegetable Salad.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 38 g
• Fiber: 8 g
• Sugar: 8 g
• Sodium: 240 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from root vegetables.
• High in antioxidants, which can help reduce inflammation.

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