Roasted Root Vegetable Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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