Orders &
Something catch your eye?
Save it to Favorites
Create a Mood Board
See it all together
View FavoritesAre you missing items in your cart?
to see items you may have added using another computer or device.
View CartRoasted Root Vegetable Salad
Once the new year comes around, I always find myself craving something lighter and more refreshing than the heavy foods of the holidays.
The weather is still quite chilly though, so I usually want a touch of coziness in my lighter dishes, and that’s where this root vegetable salad recipe comes in handy.
Hearty root vegetables are roasted until soft and then tossed with fresh watercress, kale, pecans, and a homemade citrus dressing while they’re still warm, giving the salad a comforting feel while keeping the dish nice and healthy.
Perfect healthy start for the new year.
Roasted Root Vegetable Salad Recipe
TIME:
45 minutes
PREP:
5 minutes
YIELD:
1 serving
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
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Toss the beets, carrots and whole small onions in the olive oil, salt and pepper until coated.
- 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.
- Remove and allow to cool to warm.
Lemon Ginger Dressing Recipe
Ingredients
- • 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
- • 4 cups watercress
Instructions
- 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.
- Toss the roasted vegetables with the watercress, kale, pecans and dressing until the contents are evenly distributed throughout the salad. Serve immediately.
Modal Popup