Roasted Root Vegetable Salad

Looking for ways to utilize all the delicious root vegetables that are available in the grocery stores now?  Try this recipe.  Super easy, just a few ingredients.  But FULL of flavor and healthy benefits.

Roasted Root Vegetable Salad

any quantity of root vegetable

I used carrots, green onions, sweet potatoes, and beets.

Other options are white potatoes, onions, radishes (they are wonderful roasted), celery root, fennel, etc.

olive oil

thyme

salt and pepper to taste

Fresh mixed greens

Wash all the veggies.  Dry well and trim.

Preheat oven to 350 degrees F.

Line a baking sheet with aluminum foil.

Cut the carrots in half lengthwise, cut the sweet potato into slices about 1/2 inch thick.  Leave the beets whole and peel them after they are roasted.

Place the veggies on the baking sheet, drizzle with olive oil then sprinkle with thyme, salt, and pepper.

Roast in the oven for about 1 hour or until a fork is easily inserted into the vegetables.  Remove from the oven and allow to cool.

Peel the beets.

Toss the mixed salad greens with your favorite vinaigrette and top with the roasted vegetables.