Spring Root Vegetable Salad
A fresh and vibrant salad featuring seasonal root vegetables, perfect for spring.
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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
1. Preheat the oven to 400°F (200°C).
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. In a large mixing bowl, combine the sliced baby carrots and radishes.
4. Add the roasted potatoes and beets to the bowl.
5. In a small bowl, whisk together the remaining olive oil, lemon juice, honey, salt, and pepper.
6. Pour the dressing over the vegetables and toss to coat evenly.
7. Serve immediately or chill in the fridge for up to 2 hours before serving.
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
Let us know how it was!