Roasted Root Vegetable Salad

Roasted Root Vegetable Salad

Roasted Root Vegetable Salad


Serves 6

Details
  • Servings:   6
  • Calories:   311
  • Protein:   5g
  •  
  • Fiber:   10g
  • Sugar:   14g
  • Carb Total:   26g
  •  
  • Trans Fat:   0g
  • Saturated:   3g
  • Fat Total:   19g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Ingredients
  • 1 Pound parsnip, peeled and cut into 1/2-inch chunks
  • 1 Pound celery root, peeled and cut into 1/2-inch chunks
  • 1/4 Cup extra-virgin olive oil
  • 3 sprigs each fresh rosemary and thyme, chopped
  • Salt and pepper, to taste
  • 1 Pound beets, peeled and cut into 1/2-inch chunks
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1 Tablespoon honey
  • 2 Tablespoons pomegranate champagne vinegar
  • 1/4 Cup extra-virgin olive oil (add some fresh orange zest if desired)
  • 10 Ounces fresh spinach
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