A Healthy Roasted Veggie Salad Perfect for Winter
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A Healthy Roasted Veggie Salad Perfect for Winter

 

There are a lot of people who do not know what exactly to eat in the winter in order to lose weight in a healthy manner. One of the first things that pops in my mind when I think of a healthy meal which is not that caloric and thus can help people lose weight is a salad.

People often associate salads with spring and summer and hardly ever with winter. But this is probably because they have only tried fresh salad recipes. And how would you react if you had to try a roasted salad recipe? It sounds interesting, doesn’t it?

Today we have decided to show you a veggie salad recipe which includes some roasted vegetables. It may take you some time to complete it, but it is very delicious and perfect for the winter. Check it out!

Roasted Veggie Salad

Ingredients:

3 beetroots
1 red onion
4 carrots
2 parsnips
1 sweet potato
6 cups of mixed greens
3 tablespoons of olive oil
2 tablespoons of balsamic vinegar
1 tablespoon of lemon juice
1 tablespoon of Dijon mustard
3 tablespoons of parsley
4 tablespoons and ½ cup of olive oil
½ tablespoon of garlic powder
4 and ½ teaspoons of salt
½ teaspoon of black pepper
feta cheese and walnuts for garnishing

Directions:

Step 1

First you need to get the three beetroots and some aluminum foil. Cut the tails of the beetroots. Get the first one and put it on the center of the first piece of aluminum foil.

Then apply a tablespoon of olive oil on top of the beetroot where you have cut the tail. And then sprinkle ¼ teaspoon of salt on top. Wrap the beetroot inside the foil and then do the same with the other two beetroots.

Step 2

Now you need to wash the carrots and peel them. Then cut them into a few big pieces. Get the onion and peel it. Cut it into some big pieces as well. Then get the parsnip and wash it. Cut it into cubes which need to be about a bite or two big. Wash the sweet potato and peel it, then cut it into rolls.

Step 3

Put all these ingredients on a baking tin by mixing them a little. Then pour 3 tablespoons of olive oil all over them and season them with half teaspoon of black pepper and half teaspoon of salt. Then you need to mix well all the veggie pieces on the tin so they are evenly seasoned. You can do this with your hands.

Step 4

Then you need to put the wrapped beetroots on the tin as well by making some room for them in between the rest of the vegetables. Then put the tin in the oven and bake the veggies for 1 hour at 2200 C. After the time is up take the tin out of the oven.

Step 5

Take the wrapped beetroots out of the tin and unwrap them. Then using a knife peel them. After that you need to cut the beetroots in halves, then the halves into small pieces. Leave the beetroots aside for now.

Step 6

The next thing you need to do is to get a big bowl. Pour the remaining olive oil in it, which is ½ cup, and then add the balsamic vinegar. After that add also the lemon juice and the Dijon mustard. Sprinkle the garlic powder on top and get a whisk. Whisk the mixture until it turns into a homogeneous one.

Step 7

Once the dressing for the salad is ready, you need to get the parsley and chop it very thinly. Put it inside the big bowl with the dressing and season it with black pepper and some salt to taste. Stir the mixture well once again.

Step 8

Then you need to add into the bowl the cups of mixed greens by washing them first. After that add the roasted vegetables and the pieces of beetroot into the bowl. Mix all the ingredients in the bowl well until they are seasoned evenly.

And voila, the salad it ready! You can serve it by sprinkling some pieces of walnuts and feta cheese on top. Enjoy your winter salad!

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