Roasted Root Vegetable Salad

Roasted Root Vegetable Salad

This warm one-pot meal is full of hearty root vegetables like sweet potatoes, carrots and beets that pack fiber and cancer-fighting carotenoids.

CAL/SERV :

156

PREP TIME :

N/A

YIELDS :

4 SERVINGS

COOK TIME:

N/A

INGREDIENTS
  • 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 Tbsp. extra virgin olive oil, divided
  • Sea salt and freshly ground pepper to taste
  • 1 tsp. balsamic vinegar
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. Dijon mustard
  • 1 Tbsp. fresh parsley, chopped
  • 1 tsp. cilantro, chopped
  • 2 Tbsp. walnuts, finely chopped
  • 1 oz. crumbled feta cheese

 

INSTRUCTIONS
  1. Preheat oven to 425 degrees. In large bowl toss potatoes, carrot, onion, celery and beet with 1/2 tablespoon oil, coating well. 
  2. Arrange vegetables in a roasting pan. Season with salt and pepper. Roast, stirring several times, until tender and beginning to brown, about 50 minutes.
  3. 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. 
  4. Top with crumbled feta. Serve warm or at room temperature.

Nutrition (per serving):

156 calories, 9 g total fat (2 g saturated fat),
17 g carbohydrate, 3 protein, 3 g dietary fiber, 134 mg sodium.

 Courtesy of American Institute for Cancer Research