Root Vegetable Salad

🛒 Ingredients

• Carrot 60 g · 25 kcal
• Beet 80 g · 35 kcal
• Parsnip 60 g · 45 kcal
• Potato 100 g · 80 kcal
• Red onion 25 g · 10 kcal
• Olive oil 20 g · 177 kcal
• Apple cider vinegar 15 g · 3 kcal
• Fresh parsley 5 g · 1 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Peel and chop carrots, beets, parsnips, and potatoes into 1-inch cubes. Slice red onion finely.
2. Toss the chopped root vegetables and red onion with half of the olive oil and a pinch of salt on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.
3. Once roasted, transfer the vegetables to a serving bowl. In a small bowl, whisk together the remaining olive oil and apple cider vinegar.
4. Pour the dressing over the roasted vegetables and gently toss to combine. Garnish with fresh chopped parsley and serve warm or at room temperature.