Roasted Root Vegetable Salad

By Kate Murdoch

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All you have to do is throw all your ingredients of Roasted Root Vegetable Salad

  1. 1 celeriac
  2. 1 lemon cut into wedges
  3. 1 bunch baby carrots, trimmed and washed
  4. 2 parsnips, peeled and cut into wedges
  5. 1 Spanish onion, cut into wedges
  6. 1 bunch beetroot, trimmed, peeled and cut into wedges
  7. 1/3 cup olive oil, plus 2 tablespoons extra
  8. 2 tablespoons balsamic vinegar
  9. 1 clove crushed garlic
  10. 1 teaspoon brown sugar
  11. 75g baby spinach leaves

The instruction how to make Roasted Root Vegetable Salad

  1. Preheat oven to 200u00b0C. Using a sharp knife, remove skin from celeriac. Cut into small wedges and place in a bowl of water with lemon wedges. This will prevent celeriac from browning.
  2. Place baby carrots in a large baking tray with parsnips, Spanish onion and beetroot. Add celeriac and 2 tablespoons olive oil and toss vegetables to coat in oil. Bake for 30 minutes.
  3. Whisk 1/3 cup olive oil, balsamic vinegar, garlic and brown sugar. Set aside. Toss the vegetables with baby spinach leaves. Serve drizzled with dressing.

Nutritions of Roasted Root Vegetable Salad

fatContent: 398.652 calories
saturatedFatContent: 28 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent: 19 grams sugar
proteinContent:
cholesterolContent: 6 grams protein
sodiumContent:

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