Roasted Root Vegetable Salad
User Submitted Recipe by Candace Floyd
- Yield: 6 servings
- Prep: 15 minutes
- Cook: 45 minutes
Ingredients
- 3/4cup olive oil
- Freshly ground black pepper
- 2teaspoons fresh tyhme
- Vegetables:
- 3 red-skinned potoatoes, chopped
- 2 onions, chopped
- 3 carrots, cut into 1/2-inch pieces
- 2 beets, peeled and chopped
- 2teaspoons fresh rosemary
- 1tablespoon minced garlic
- 3tablespoons Olive oil
- 1/4teaspoon salt
- Freshly ground black pepper
- 1tablespoon balsamic vinegar
Instructions
- Preheat oven to 375F.
- To prepare vinaigrette, place all ingredients in a blender. Process. Transfer to a bowl and refrigerate. As the vinaigrette chills, it will thicken.
- Place all vegetables in a large bowl. Add rosemary, thyme, olive oil, salt and pepper. Toss until vegetables are coated. Transfer to a baking sheet and spread in a single layer. Roast 45 minutes, or until vegetables can be pierced easily with a knife but still hold their shape. Remove from oven and sprinkle with balsamic vinegar. Let cool to room temperature. Transfer to a large serving bowl. Drizzle vinaigrette over top and toss. Refrigerate until 30 minutes before serving.
