Roasted Root Vegetable Salad

The colors in this salad are exquisite, and on top of that it’s a vitamin filled nutritional feast! I found the recipe on Rachel Hollis’s website and altered it just a little bit to fit my tastes.
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Roasted Root Vegetable Salad (thechicsite)

Roasted vegetable topping

1 1/2 lb potatoes chopped (red, purple, or yellow)
3 large carrots pealed and chopped into bite sized pieces
2 Parsnips peeled and chopped into bite-size pieces
2 Beats scrubbed and chopped into bite-size pieces
1 Onion quarter inch sliced
4 Garlic cloves sliced
3 Tbsp extra virgin olive oil
Salt and pepper to taste
1/2 tsp paprika
Fresh arugula and spinach mixed

Vinaigrette 

3 Tbsp Apple cider vinegar
1 Tbsp Blue agave or honey
2/3 cup olive oil
1 Tbsp Dijon mustard
1/2 tsp salt and pepper


Combine the potatoes, carrots, parsnips, onion, garlic, 2 tablespoons of olive oil, salt, pepper, and paprika and toss together. Then spread evenly on a lightly oiled baking sheet. Now put the beats in the bowl that you just used to toss the rest of the ingredients in. Add the remaining tablespoon of olive oil and a pinch of salt pepper and paprika. Put the beads on the roasting pan a little bit of separate from the rest of the vegetables so that the color doesn’t bleed. Roast at 400° for 30-45 minutes until fork tender. While the vegetables are roasting mix up the vinaigrette for the salad.
For the vinaigrette combine all the ingredients in a jar and shake. If you are using a very sick raw honey you might need to blend the ingredients in a blender to break up the honey. When vegetables are done baking let them cool and then top the arugula spinach mixture and drizzle the vinaigrette over the top. Toss the salad and eat up!