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Roasted Root Vinaigrette Salad

One of my favorite things to do with root veggies is to roast them.


Any root will likely do, you can also try adding cauliflower or asparagus for variation.
However, it should be noted that cauliflower and asparagus would have different cooking times.


  1. Roast approximately 2 pounds of roots at 400 degrees for about 30 minutes depending on size.
  2. Stir at least once half way through.
  3. Remove when roots are tender and are starting to brown.
  4. Allow to cool and toss with vinaigrette.

For the Vinaigrette
1 Tablespoon minced shallot
1 garlic clove, minced
1 teaspoon Dijon mustard
3 Tablespoon fresh lemon juice
¼ C up olive oil
coarse salt and freshly ground black pepper to taste
Combine all ingredients with a wisk or fork, or use a food processor if you like a smoother texture.

The above salad is delicious, but you can also toss the roasted roots in with a regular lettuce or cabbage salad. Leftover roots (not likely) can also be incorporated into soups.