Creamy Roasted Root Salad Recipes

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ROASTED ROOT VEGETABLE SALAD



Roasted Root Vegetable Salad image

Fall is a season brimming with comfy, cozy flavors that everyone looks forward to - and it doesn't get more flavorful than this roasted root vegetable salad. Made with beets, potatoes, parsnips, and a whole lot of other favorites, this salad has delicious packed into every healthy bite. The roasting gives this root vegetable salad that cozy feeling of the season, and can easily steal the spotlight from any main dish. So skip the humdrum side salads...this is the real deal with roots.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h35m

Yield 6

Number Of Ingredients 11

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

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray second 15x10x1-inch pan with cooking spray.
  • 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.
  • 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.
  • Roast 40 to 45 minutes or just until vegetables are tender. Cool completely, about 20 minutes.
  • 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 Facts : Calories 310, Carbohydrate 44 g, Fat 2 1/2, Fiber 9 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1020 mg

SALAD WITH ROASTED ROOT VEGETABLE VINAIGRETTE



Salad with Roasted Root Vegetable Vinaigrette image

Provided by Giada De Laurentiis

Time 10m

Yield 4 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons apple cider vinegar
1 teaspoon maple syrup
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 roasted carrot
1 roasted parsnip
1/2 roasted shallot
1/2 head romaine lettuce, chopped
1/2 head radicchio, chopped
1 spear Belgian endive, stemmed and chopped

Steps:

  • For the vinaigrette: Place the oil, apple juice concentrate, vinegar, maple syrup, salt, pepper, carrot, parsnip and shallot in a blender or food processor. Blend until smooth.
  • For the salad: Place the lettuce, radicchio and endive in a salad bowl. Add the vinaigrette and toss until coated.

Nutrition Facts : Calories 281 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 409 milligrams, Carbohydrate 26 grams, Fiber 7.5 grams, Protein 3 grams, Sugar 12 grams

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