Roasted Root Vegetable Salad

  • Yield: 6 servings
  • Prep: 15 minutes
  • Cook: 45 minutes


3/4cup olive oil
Freshly ground black pepper
2teaspoons fresh tyhme
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


  1. Preheat oven to 375F.
  2. To prepare vinaigrette, place all ingredients in a blender. Process. Transfer to a bowl and refrigerate. As the vinaigrette chills, it will thicken.
  3. 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.