Hearty Roasted Veggie Salad

This hearty meal will keep you satisfied for hours, and it's packed with great nutrition.

Yields2 Servings
 3 beets
 1 cup olive oil, divided
 1 ½ teaspoons salt, divided
 1 red onion, cut into wedges
 4 carrots, peeled and chopped
 2 parsnips, peeled, chopped
 1 sweet potato, peeled, chopped
 ¾ teaspoon pepper, divided
 2 tablespoons balsamic vinegar
 1 tablespoon lemon juice
 1 tablespoon dijon mustard
 ½ teaspoon garlic powder
 3 tablespoons fresh parsley, chopped
 6 cups mixed green
 1 cup walnut, chopped
 ½ cup crumbled feta cheese
1

Preheat oven to 425˚F (220˚C).

2

On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.

3

On a sheet pan, place the onions, carrots, parsnips, and sweet potato.

4

Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.

5

Create 3 circular spaces for the beets. Place the 3 beets on the pan.

6

Bake for 1 hour until with vegetables begin to crisp and caramelize.

7

In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice,

8

Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.

9

Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.

10

Serve with walnuts and feta.

Related Link: https://tasty.co/recipe/hearty-roasted-veggie-salad

Ingredients

 3 beets
 1 cup olive oil, divided
 1 ½ teaspoons salt, divided
 1 red onion, cut into wedges
 4 carrots, peeled and chopped
 2 parsnips, peeled, chopped
 1 sweet potato, peeled, chopped
 ¾ teaspoon pepper, divided
 2 tablespoons balsamic vinegar
 1 tablespoon lemon juice
 1 tablespoon dijon mustard
 ½ teaspoon garlic powder
 3 tablespoons fresh parsley, chopped
 6 cups mixed green
 1 cup walnut, chopped
 ½ cup crumbled feta cheese

Directions

1

Preheat oven to 425˚F (220˚C).

2

On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.

3

On a sheet pan, place the onions, carrots, parsnips, and sweet potato.

4

Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.

5

Create 3 circular spaces for the beets. Place the 3 beets on the pan.

6

Bake for 1 hour until with vegetables begin to crisp and caramelize.

7

In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice,

8

Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.

9

Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.

10

Serve with walnuts and feta.

Hearty Roasted Veggie Salad