Roasted Root Vegetable Salad Recipe
A vibrant medley of seasonal root vegetables, expertly roasted to enhance their natural sweetness, served on a bed of fresh greens and drizzled with a tangy vinaigrette.
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Vegetables
Preheat your oven to 425°F (220°C). Peel and chop the carrots, beets, parsnips, and sweet potatoes into uniform pieces.
- 2
Roast the Vegetables
In a large bowl, toss the chopped vegetables with olive oil, salt, and black pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
- 3
Combine the Salad
Once the vegetables are done roasting, remove them from the oven and let them cool slightly. In a large serving bowl, combine the roasted vegetables, fresh parsley, and feta cheese.
- 4
Dress the Salad
Drizzle the balsamic vinegar over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.
- 5
Serve
Serve the salad warm or at room temperature. Enjoy your roasted root vegetable salad!
