Roasted Root Vegetable Salad
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 6 -8 fresh beets (without greens attached)
- 3 -4 peeled carrots
- 3 -4 peeled parsnips
- 1 purple onion, sliced in very thin slices
- 3 teaspoons olive oil
- 2 cups fat-free Italian salad dressing
directions
- Cut beets, carrots, and parsnips into small bite-size pieces.
- Wrap beets tightly in foil that has been coated in nonstick spray, and put in baking pan.
- Bake 45 minutes in a preheated 425 degree oven.
- Place carrots and parsnips in large baking dish. Add oil; toss to coat.
- Add to oven after the first 15 minute of the beet baking time.
- Toss all vegetables together and allow to cool in refrigerator.
- Add thinly sliced raw onion.
- Add Italian dressing and toss. Serve cold or room temperature.
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RECIPE SUBMITTED BY
Adoptive parent of four picky-eating children, and married to a man who'll eat any leftovers in the fridge, like a trash compactor. Love experimenting with new recipes!