Salads > Vegetable Salads (Non-Leafy) > Root Vegetable Salads > Sweet Potato Salad with Lime Dressing Recipe

Roasted Vegetable Salad with Balsamic Glaze

A vibrant and flavorful salad featuring roasted root vegetables like carrots, parsnips, and beets, tossed with a tangy balsamic glaze.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
4
Ingredients
  • 2 medium, peeled and chopped Carrots
  • 2 medium, peeled and chopped Parsnips
  • 2 medium, peeled and chopped Beets
  • 1/2 medium, thinly sliced Red Onion
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 tablespoons Balsamic Glaze
  • 2 tablespoons, chopped Fresh Parsley

Prepare the Vegetables

Preheat oven to 400°F (200°C). Wash, peel, and chop the carrots, parsnips, and beets into roughly equal-sized pieces. Thinly slice the red onion.

Roast the Vegetables

In a large bowl, toss the chopped vegetables and red onion with olive oil, dried thyme, salt, and black pepper. Spread the vegetables in a single layer on a baking sheet.

Roasting Time

Roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.

Assemble the Salad

Remove the vegetables from the oven and let them cool slightly. Transfer the roasted vegetables to a serving bowl. Drizzle with balsamic glaze and sprinkle with fresh parsley. Serve warm or at room temperature.

Nutrition Facts Estimated per 100g of product

Calories: 120kcal, Carbohydrates: 18g, Protein: 2g, Fat: 5g

Other Considerations for Nutrition

This salad is a good source of fiber and vitamins. Adjust balsamic glaze quantity to manage sugar intake. Beets can stain, handle with care.

← Roasted Broccoli and Chickpea Salad with Lemon-Tahini Dressing Spicy Grilled Corn Salad →

FAQ

  • Can I use other root vegetables?

    Yes, you can substitute or add other root vegetables like sweet potatoes, turnips, or rutabaga.
  • Can I make this salad ahead of time?

    Yes, you can roast the vegetables ahead of time and store them in the refrigerator for up to 2 days. Add the balsamic glaze and parsley just before serving.