Roasted Root Vegetable Salad

Ingredients

  • 2 large sweet potatoes (about 1 ½ lb.)
  • 4 large parsnips (about 1 lb.)
  • 6 medium beets (about 1 ½ lb.)
  • 3 tablespoons olive oil, divided
  • 1 ¾ teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • ½ cup bottled olive oil-and-vinegar dressing
  • + 4 more ingredients
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon horseradish
    • 1 teaspoon Dijon mustard
    • Fresh arugula

1. Preheat oven to 400°. Peel sweet potatoes, and cut into 3/4-inch cubes. Peel parsnips, and cut into 1/2-inch slices. Peel beets, and cut into 1/2-inch-thick wedges. 2. Toss sweet potatoes and parsnips with 2 Tbsp. olive oil in a large bowl; place in a single layer in a lightly greased 15- x 10...

View full recipe at SpringPad

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