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–+ servings
Spring Root Vegetable Salad

Bright and Fresh Spring Root Vegetable Salad Delight

A vibrant and nutritious Spring Root Vegetable Salad that celebrates seasonal flavors with roasted vegetables and a zesty pistachio vinaigrette.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 2 cups Golden Beets Provides earthy sweetness
  • 2 cups Purple-top Turnips Offers slight bitterness
  • 2 cups Carrots Adds sweetness and color
  • 1 cup Radishes Contributes peppery crunch
  • 2 medium Shallots Adds sharpness and depth
For the Greens
  • 4 cups Arugula Provides peppery notes
  • 2 cups Spinach Adds mild flavor and nutrition
For the Vinaigrette
  • 1/2 cup Olive Oil Enhances flavor
  • 1/4 cup White Wine Vinegar Brightens the dish
  • 1 medium Lemon Zest Provides freshness
  • 1 medium Lemon Juice Can use lime juice as substitute
  • 2 cloves Garlic Imparts aromatic elements
  • 1 tablespoon Honey Adds sweetness and balance
  • 1/4 cup Pistachios Adds crunch and flavor depth
  • 1 teaspoon Kosher Salt Essential seasoning
  • 1 teaspoon Black Pepper Essential seasoning
For the Creamy Drizzle
  • 1 cup Greek Yogurt Creaminess; can use sour cream or buttermilk
  • 1/4 cup Milk Used for thinning yogurt

Equipment

  • Oven
  • Mixing bowl
  • Half Sheet Pans
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather your ingredients and equipment.
  2. Whisk together white wine vinegar, lemon zest, lemon juice, minced garlic, and honey. Gradually add olive oil while whisking until emulsified. Stir in chopped pistachios and season with salt and pepper.
  3. Chop golden beets, purple-top turnips, and carrots into evenly-sized pieces. Divide onto two half sheet pans, drizzle with olive oil, toss, and season with salt and pepper.
  4. Roast the vegetables for 25 minutes. Add thinly sliced shallots and continue roasting for an additional 15-20 minutes until caramelized and fork-tender.
  5. Transfer roasted vegetables to a mixing bowl. Add fresh arugula and spinach. Drizzle with vinaigrette and toss gently to combine.
  6. Mix Greek yogurt with a splash of milk until smooth. Drizzle over the salad and sprinkle with black pepper to taste.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 300mgPotassium: 600mgFiber: 7gSugar: 6gVitamin A: 5000IUVitamin C: 50mgCalcium: 100mgIron: 1.5mg

Notes

Ensure veggies are cut evenly for proper roasting and adjust vinaigrette to your preference.

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