Hearty Roasted Veggie Salad

Tasty salad with lots of vegetables.


  •  Beets-3

  • Olive oil (240 mL), divided – 1 cup 

  • Salt- 1 ½ tsps

  • Red onion- 1

  • Carrots, peeled and chopped- 4

  • Parsnips, peeled, chopped- 2

  • Sweet potato, peeled, chopped-1

  • Pepper- 3/4 tsps

  • Balsamic vinegar-2 tbsps

  • Lemon juice-1 tbsp

  • Dijon mustard-1 tbsp

  • Garlic powder- 1/5 tsp

  • Fresh parsley, chopped-3 tbsps

  • Mixed greens- 6 cups (600 g)

  • Walnuts, chopped- 1 cup (100 g)

  • Crumbled feta cheese-1/2 cup (55 g)


  • Preheat oven to 425˚F (220˚C).
  • Cut the root end of the beet on a cutting board, so it lays flat on the surface. Put the beet on a piece of aluminum foil. Drizzle with 1tbsp of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
  • Put the onions, carrots, parsnips, and sweet potato on a sheet pan.
  • Drizzle with 3 tbsp olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them in the pan.
  • Make 3 circular spaces for the beets. Put the 3 beets on the pan.
  • Bake for 1 hour until vegetables begin to crisp and caramelize.
  • Add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice into a large bowl.
  • Take mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
  • Put the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
  • Serve with walnuts and feta.




Hearty Roasted Veggie Salad