Roasted Root Vegetable Salad with Maple-Apple Cider Vinaigrette

By | October 01, 2014


Heat oven to 400°.

Toss carrots, parsnip, garlic, and onion with 2 tablespoons oil and season with salt and pepper. Spread on a parchment-lined baking sheet. Toss beets with remaining 2 tablespoons oil and spread on separate parchment-lined baking sheet (to prevent bleeding). Roast both sheets of vegetables until tender when pierced with a knife, tossing midway, 30–40 minutes.

Allow vegetables to cool slightly, then toss with fresh arugula. Dress salad with Maple-Apple Cider Vinaigrette (recipe follows) to taste, and garnish with toasted walnuts and crumbled goat cheese.

Whisk all ingredients together until combined and creamy.

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Roasted Root Vegetable Salad
  • 6 heirloom carrots , peeled and halved lengthwise
  • 4 parsnips, peeled and sliced into ½-inchthick rounds
  • 8 cloves garlic, smashed and peeled
  • 10 ounces red pearl onions, peeled or 2 medium onions, sliced ¼-inch-thick
  • ¼ cup extra virgin olive oil, divided
  • 4 medium beets (golden or candy stripe if available), cut into bite-size chunks or wedges
  • 12 ounces fresh arugula
  • 4 ounces goat cheese, crumbled Toasted walnuts, for garnishing
Maple-Apple Cider Vinaigrette
  • 3 tablespoons raw, unfiltered apple cider vinegar
  • 1 tablespoon pure maple syrup
  • ⅔ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
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