Roasted Root Vegetable Salad

"This is a great cool-weather salad. While served cold, the roasted flavor of the vegetables is somehow warming and comforting!"
 
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Ready In:
1hr 5mins
Ingredients:
6
Serves:
12
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ingredients

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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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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!
 
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