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Roasted Root Vegetable Salad Recipe

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Roasted Root Vegetable Salad Recipe
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Servings
Ingredients
  • 1/2 pound beets peeled and quartered
  • 3/4 pounds skinny carrots greens removed
  • 10 large pearl red onions or small cipollini onions
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups watercress
  • 4 cups chopped kale
  • 1 cup chopped pecans
Lemon Ginger Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
Servings
Ingredients
  • 1/2 pound beets peeled and quartered
  • 3/4 pounds skinny carrots greens removed
  • 10 large pearl red onions or small cipollini onions
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups watercress
  • 4 cups chopped kale
  • 1 cup chopped pecans
Lemon Ginger Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Toss the beets, carrots and whole small onions in the olive oil, salt and pepper until coated.
  3. Evenly spread them out on the center of a lipped baking sheet and roast in the oven until the carrots and beets are wrinkled and tender when poked with a fork, about 40 to 50 minutes.
  4. Remove and allow to cool to warm.
Dressing
  1. To prepare the dressing, whisk together the olive oil, lemon juice, ginger, salt, garlic powder and black pepper until a smooth opaque dressing forms, about 1 minute.
  2. Toss the roasted vegetables with the watercress, kale, pecans and dressing until the contents are evenly distributed throughout the salad. Serve immediately.

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