Roasted Roots and Wilted Romaine Salad

A delightful roasted vegetable salad featuring beets, carrots, and turnips, topped with a vibrant dressing. Perfect for a healthy and flavorful meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375°F.

Step 2

Peel beet and cut into pieces. Toss in baking dish with 2 tsp olive oil, 1/4 tsp salt, and pepper. Cover with foil; bake for 30 minutes.

Step 3

Peel carrots, turnips, and/or parsnips; cut into pieces. Toss in baking pan with shallots and 2 tsp oil. Sprinkle with 1/4 tsp salt and pepper.

Step 4

Remove foil from beets; stir. Return to oven with carrot mixture; roast both uncovered for 30 minutes or until tender.

Step 5

For dressing, combine white wine vinegar, chopped thyme, Dijon mustard, honey, minced garlic, remaining salt, and pepper in jar. Shake well.

Step 6

Toss lettuce with dressing in a bowl. Transfer to platter and top with roasted vegetables, pecans, and parsley. Serve immediately.