“Roasted Root Veggie Winter Salad

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I try to eat salads regularly but during the winter a salad just feels too “cold” and unsatisfying.  I decided to make a roasted vegetable salad that has substance and feels filling and comforting for these long, dark winter nights.  Roasted beets, carrots and white sweet potatoes give this salad a warm and hearty substance; while black beans and goat cheese (leave off for a vegan salad) add protein and flavor. You can never go wrong with roasted vegetables, right?

I also used a Serrano honey infused balsamic vinegar for a bit of spicy sweet heat but you could use any balsamic vinegar, flavored or not. Except for the roasting time, this salad takes very little work, so while the veggies are roasting you can throw the greens in a bowl, chop some pecans (or your favorite nut) and curl up by the fire/wood stove and read another chapter in your favorite book or check out a few blog posts!

This is a great main dish salad or serve it with soup on those extra chilly nights. 😋

It makes about 2  main dish salads or 4 sides.  You can always double the recipe for more people!

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RECIPE FOR ROASTED ROOT VEGGIE WINTER SALAD 

INGREDIENTS:

  • 2 small white (or red/garnet) sweet potatoes
  • 3 -4  medium beets
  • 4 medium carrots
  • 4 cups greens (spinach, beet tops and arugula are great together)
  • 1/2 – 3/4 cup cooked black beans (rinsed can beans are fine, too)
  • 1/4 cup goat cheese
  • 1/2 TBSP Balsamic Vinegar (Serrano flavored is great for a kick, but any kind is OK)
  • 2 TBSP chopped pecans or other nutsimg_1884

DIRECTIONS:

  1. Peel the beets and sweet potatoes and scrub the carrots if they are organic (peel if not).
  2. Cut all the vegetables into bite-sized chunks.  Put them into a bowl and drizzle with olive oil and sprinkle with herbs and spices (thyme, garlic powder, smoked paprika and a bit of chili powder are excellent).
  3. Place beets on a roasting pan and carrots and sweet potato in a foil pouch on the same pan.  Roast at 400 degrees for about 30 -45 minutes, checking to see when all the vegetables are soft when you insert a knife).
  4. Place mixed greens in a bowl; if using canned black beans rinse them well and toss with the greens.

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5. Sprinkle  1 TBSP of the balsamic vinegar over the ingredients in the bowl.

6. Remove roasted veggies from oven and while they are still hot put them on top of the greens, which will slightly wilt from the heat of the veggies.

7. Top the salad with the other TBSP of Balsamic Vinegar, the crumbled goat cheese and toasted nuts.

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Light the candles and enjoy this hearty winter salad by itself, with some crusty french bread or include a small bowl of soup for a nourishing meal 🙂

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2 thoughts on ““Roasted Root Veggie Winter Salad

  1. I love eating roasted veggies in the winter! I just wrote a post about a roasted veggie bowls on my blog haha! Putting a fried egg on the veggies makes the meal taste amazing!
    -Serena

    Like

  2. Yes roasted veggies are sooo good!! I loved your roasted veggie bowl & the egg on top sounds so good! Sorry it took me so long to reply😬

    Like

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