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Spring Root Vegetable Salad

A fresh and vibrant salad featuring seasonal root vegetables, perfect for spring.
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Preparation Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 cups baby carrots, sliced
  • 2 cups radishes, sliced
  • 1 cup baby potatoes, quartered
  • 1 cup beets, diced
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions 

  1. 1. Preheat the oven to 400°F (200°C).
  2. 2. Toss the baby potatoes and beets with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes or until tender.
  3. 3. In a large mixing bowl, combine the sliced baby carrots and radishes.
  4. 4. Add the roasted potatoes and beets to the bowl.
  5. 5. In a small bowl, whisk together the remaining olive oil, lemon juice, honey, salt, and pepper.
  6. 6. Pour the dressing over the vegetables and toss to coat evenly.
  7. 7. Serve immediately or chill in the fridge for up to 2 hours before serving.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg

Keywords

Salad, Spring, Vegetable
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