Roasted Root Vegetable Salad

Ingredients

  • 1.5lb sweet potatoes
  • 1lb parsnips
  • 1.5lb beets
  • 3 T oil
  • 1.75 t salt
  • 1 t pepper
  • 1/2 c oil and vinegar dressing
  • 1 T parsley
  • 1 T horseradish
  • 1 t Dijon mustard

Directions

  1. Peel sweet potatoes and cut in 3/4" pieces.
  2. Peel parsnips and cut in 1/2" slices.
  3. Peel beets and cut in 1/2" wedges.
  4. Toss sweet potatoes and parsnips in 2 T oil and spread in one layer on baking sheet. Sprinkle with 1.25 t salt and 1/2 t pepper.
  5. Toss beets with 1 T oil and spread on baking sheet. Sprinkle with 1/2 t pepper and salt.
  6. Roast at 400 for 40 to 45 mins.
  7. Cool completely.
  8. Mix remaining ingredients and drizzle over vegetables. Serve over bed of arugula.

Notes

Southern Living recipe

© Lisa Miner 2017