Roasted Beet and Parsnip Salad

Units:
Servings: Prep Time: 15 Cook Time: 30

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss beets and parsnips with olive oil, salt, and pepper.
  3. Spread on a baking sheet and roast for 30 minutes or until tender.
  4. In a large bowl, combine roasted vegetables with mixed greens, feta, and walnuts.
  5. Drizzle with balsamic vinaigrette before serving.

Notes

Add grilled chicken for extra protein.

Dietary Tags

Recipe By:

Chef AI

Roasted Beet and Parsnip Salad

Ingredients

  • 1 bunch golden beets, peeled and diced
  • 1 lb parsnips, peeled and diced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 4 cups mixed greens
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup walnuts, toasted
  • 2 tbsp balsamic vinaigrette

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss beets and parsnips with olive oil, salt, and pepper.
  3. Spread on a baking sheet and roast for 30 minutes or until tender.
  4. In a large bowl, combine roasted vegetables with mixed greens, feta, and walnuts.
  5. Drizzle with balsamic vinaigrette before serving.