Roasted root vegetable salad
What could be better than a warm winter salad when the weather turns cooler? The combination of sweet and white potatoes, carrots, onions and beets brings you the taste of the garden long after planting season is over.
Serve with roasted chicken for a hearty and healthy winter supper. Double the recipe and enjoy extra vegetables for lunch tomorrow.
1 small sweet potato, about 8-oz, cut into 3/4-inch cubes
1 medium potato, cut into 3/4-inch cubes (peeled parsnip may be substituted)
1 medium carrot, peeled, cut into 3/4-inch slices
1 small red onion, cut into 1/2-inch wedges
2 medium celery stalks, 3/4-inch slices
1 medium beet, peeled, cut into 3/4-inch cubes
1½ tablespoon extra virgin olive oil, divided
Sea salt and freshly ground pepper to taste
1 teaspoon balsamic vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 tablespoon fresh parsley, chopped
1 teaspoon cilantro, chopped
2 tablespoons walnuts, finely chopped
1 oz. crumbled feta cheese
Preheat oven to 425 degrees. In large bowl toss potatoes, carrot, onion, celery and beet with 1/2 tablespoon oil, coating well. Arrange vegetables in a roasting pan. Season with salt and pepper. Roast, stirring several times, until tender and beginning to brown, about 50 minutes.
In mixing bowl, whisk vinegar, lemon juice and Dijon with remaining oil and stir in parsley, cilantro and walnuts. Drizzle dressing over vegetables and gently toss. Top with crumbled feta. Serve warm or at room temperature.
Makes four servings.
Nutritional values per serving:
Calories: 156
Total fat: 9 g
Saturated fat: 2 g
Carbohydrate: 17 g
Protein: 3 g
Dietary fiber: 3 g
Sodium: 134 mg |
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