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6 Ratings
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  • 6 Ratings

Roasted beet salads are all the rage, but our colorful variation calls for carrots, turnips and parsnips, too.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
30 mins
bake:
30 mins
bake:
30 mins
total:
1 hr 30 mins
Servings:
12
Yield:
12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°F. Wash and peel the beets; cut into 1-inch pieces. Place in a 2-quart baking dish. Toss with 1 tablespoon of the olive oil and the salt and pepper to taste. Cover dish tightly with foil and bake for 30 minutes.

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  • Meanwhile, peel the carrots, turnips, and/or parsnips. Cut carrots and turnips into irregular-shape 1-inch pieces. Cut parsnips into irregular 3/4-inch pieces. Place in a 15x10x1-inch baking pan. Add shallots. Toss with 1 tablespoon of the olive oil. Sprinkle with additional salt and pepper.

  • Remove foil from dish with beets; stir beets gently. Increase oven temperature to 425°F. Return beets to oven and place pan with shallot mixture alongside beets. Roast both pans, uncovered, for 30 to 40 minutes or until tender.

  • Meanwhile, for dressing, in a screw-top jar combine the 6 tablespoons olive oil, the white wine vinegar, thyme, Dijon-style mustard, honey, garlic, and additional salt and pepper to taste; cover and shake well.

  • To serve, in a large bowl toss the romaine with the dressing to coat. Place on a platter. Top with the hot vegetables. Sprinkle pecans and parsley over all. Serve immediately.

To Make Ahead:

Prepare and store dressing in the refrigerator for up to 3 days. To serve, bring dressing to room temperature; shake well before using.

Nutrition Facts

165 calories; fat 13g; saturated fat 2g; carbohydrates 13g; mono fat 8g; poly fat 2g; insoluble fiber 4g; sugars 6g; protein 2g; vitamin a 13908.6IU; vitamin c 9.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.2mg; folate 91.4mcg; sodium 179mg; potassium 434mg; calcium 46mg; iron 1.1mg.
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