Roasted Winter Root Vegetable Salad

Roasted Winter Root Vegetable Salad

Roasted Winter Root Vegetable Salad

By runningtothekitchen.com
30 minutes

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Details
  • Servings:   4
  • Calories:   224
  • Protein:   6g
  •  
  • Fiber:   6g
  • Sugar:   15g
  • Carb Total:   19g
  •  
  • Trans Fat:   1g
  • Saturated:   4g
  • Fat Total:   14g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   salad
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Cuisine
  • american
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Ingredients
  • 1 large beet
  • 1 large golden beet (or use a large carrot)
  • 1 large parsnip
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste
  • 1 cup 4 oz. pecan halves
  • 1/4 cup dried cranberries
  • 4-5 leaves fresh sage (minced)
  • 1 sprig rosemary (minced)
  • 2 ounces blue cheese crumbles
Instructions

Roasted Winter Root Vegetable Salad serves 4 original recipe by runningtothekitchen.com.

View original preparation instructions

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