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Hearty Roasted Veggie Salad

by Julie Klink

Inspired by foodandwine.com

Ingredients

for 2 servings

  • 3 beets
  • 1 cup
    olive oil, divided (240 mL)
  • 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 greens (600 g)
  • 1 cup
    walnuts, chopped (100 g)
  • ½ cup
    crumbled feta cheese (55 g)

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Preparation

  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.
  11. Enjoy!
 

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