Name: Winter Salad with Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large beetroot, peeled; 1 or 2 sweet potatoes, peeled; 3 carrots, peeled; 3 large parsnips, peeled; 2 red onions, peeled and cut into wedges; 1 can (14 oz or 400 grams) chickpeas, drained; 3 Tbsp olive oil, divided; Salt and pepper, to sprinkle; 3 cups baby arugula, washed; 1 1/2 Tbsp olive oil (for dressing); 1 1/2 Tbsp apple cider vinegar; 1 1/2 tsp Dijon mustard; 1 1/2 tsp honey or maple syrup; 1/4 tsp fine salt, plus more to taste; 1/8 tsp pepper, plus more to taste; 1/2 garlic clove, grated; 1 Tbsp dried oregano or 2 Tbsp fresh parsley

Description

A delightful medley of roasted root vegetables, this winter salad combines tender beetroot, sweet potatoes, and crunchy carrots for a comforting yet healthy dish.

Ingredients

Scale

1 large beetroot, peeled
1 or 2 sweet potatoes, peeled
3 carrots, peeled
3 large parsnips, peeled
2 red onions, peeled and cut into wedges
1 can (14 oz or 400 grams) chickpeas, drained
3 Tbsp olive oil, divided
Salt and pepper, to sprinkle
3 cups baby arugula, washed
1 1/2 Tbsp olive oil (for dressing)
1 1/2 Tbsp apple cider vinegar
1 1/2 tsp Dijon mustard
1 1/2 tsp honey or maple syrup
1/4 tsp fine salt, plus more to taste
1/8 tsp pepper, plus more to taste
1/2 garlic clove, grated
1 Tbsp dried oregano or 2 Tbsp fresh parsley

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Instructions

Preheat the oven to 425°F (220°C) and arrange two racks on the top and bottom thirds of the oven.
Peel, wash, and cut the root vegetables into equal size chunks (1-2 inches).
Line two baking pans with parchment paper. Place the vegetable chunks on one of them, drizzle with half of the olive oil, and sprinkle with salt and pepper. Toss gently and spread evenly.
Place the drained chickpeas in the second pan, season with salt and pepper, and add the rest of the olive oil. Toss well and spread evenly.
Place both pans in the preheated oven (chickpeas on the lowest rack) and bake for about 25 minutes or until the veggies are soft and slightly golden.
Meanwhile, make the dressing by placing all dressing ingredients in a jar. Close the lid and shake until well combined.
When the roasted vegetables and chickpeas have cooled slightly, place the arugula in a large serving bowl and arrange the roasted vegetables and chickpeas on top.
Just before serving, shake the dressing again and drizzle over the salad.

Notes

For a vegan option, substitute honey with agave syrup. Ensure vegetables are cut evenly for even cooking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 15g
Cholesterol: 0mg