Roasted Root Vegetable Salad

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Roasted Root Vegetable Salad

By using assorted root vegetables, and by roasting instead of boiling, the unique tastes and textures of this dish  make for a great twist on a traditional potato salad. The creaminess of the balsamic mayo and the crunch of the  chives make this one memorable recipe.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

Root Vegetables

  • 3 pounds assorted potatoes or root vegetables (we used baby potatoes, sweet potatoes, and  parsnips)
  • 2 tablespoons Lipton onion soup mix
  • 1 tablespoon canola oil
  • 1 tablespoon water

Dressing

  • ⅓ cup mayonnaise
  • 1 ½ tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Lipton onion soup mix
  • 1 tablespoon boiling hot water

Toppings

  • ⅓ cup chopped chives
  • ⅓ cup chopped cooked beef bacon or pastrami, (optional)

Preparation

Root Vegetables:

1. Preheat oven to 375°F. 

2. Lay out root vegetables on baking tray and mix in Lipton onion soup mix, canola oil, and water.

3. Roast in oven at 375°F for 40 minutes or until vegetables are tender.

Dressing:

4. Combine all dressing ingredients in a bowl and whisk together.

To Assemble:

5. Option 1: Mix the warm roasted vegetables with the dressing, chives, and pastrami and serve immediately.

6. Option 2: Lay out roasted vegetables on plate. Drizzle dressing over the vegetables. Top with chives and pastrami (if using).

Nutrition Information for one serving: 305 calories, 18 g fat, 2g saturated fat, 7 mg cholesterol, 438 mg sodium, 3 mg potassium, 32 g carbs, 9 g fiber, 20 g sugar, 3.5 g protein.                   

Recipe published in JOY of KOSHER with Jamie Geller Magazine Pesach 2015. Subscribe Now.    

Pesach 2015 Magazine cover