Taste of Today Recipes

Taste of Today Recipes

Roasted Root Vegetable Salad

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    NEWSLETTERS

    Jessie Sawyer/NBCConnecticut.com
    Chef Gary Moquin prepares roasted root vegetable salad.

    Ingredients

    • 2 Golden beets (Diced)
    • 2 Red beets (Diced)
    • 2 Parsnips (Diced)
    • 2 Carrots (Diced)
    • 2 Sweet potatoes (Diced)
    • 1 Red onion (sliced)
    • 1 Tbsp. olive oil
    • 1 Tbsp. butter
    • 1Tsp. fresh thyme (Chopped)
    • 2 Tsp. fresh parsley (Chopped)
    • TT Salt and pepper

    Dressing:

    • 1/4 Cup mayonnaise
    • 2 Tbsp. maple syrup

    Recipe Instructions

    1. Pre-heat oven at 350 degrees.
    2. Wash and cut all vegetables and herbs.
    3. In mixing bowl, mix all vegetables, herb, oil, butter and season with salt and pepper. 
    4. Place the mixed product on a sheet pan and place in the hot oven until vegetables are tender. ( about 20-30 minutes)
    5. Let vegetables cool for 1 hour.
    6. In a bowl mix mayonnaise with maple syrup and add cold vegetables.
    7. Let rest for 30 minutes in cooler.
    8. Enjoy !