This is a delicious winter salad that takes advantage of root vegetables that are in season this time of year.
Quiz: Can you spot the special ingredients that support your heart health?
Answer: All of these ingredients are special because every colour vegetable, fruit and herb has heart protective qualities!
This recipe comes from the Institute for Functional Medicine’s Cardio Metabolic (Modified Mediterranean) food plan.
Contact me if you’re interested in learning more about the Modified Mediterranean food plan, or other food plans that may be beneficial to you.
Roasted Root Vegetable Salad
Makes 4 Servings.
Ingredients:
- 1 medium sweet potato cut into ¾-inch cubes
- 1 medium yellow potato, cut into ¾-inch cubes
- 1 medium carrot, peeled and cut into ¾-inch slices
- 1 small red onion, cut into ½-inch wedges
- 2 medium celery stalks, cut into ¾-inch slices
- 1 medium beet, cut into ¾-inch cubes
- 1 1/2 tablespoons extra virgin olive oil, divided
- ¼ teaspoon sea salt
- ¼ season freshly ground black pepper
- 1 teaspoon balsamic vinegar
- 2 teaspoons fresh lemon juice
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh cilantro, chopped
- 2 tablespoons walnuts, finely chopped (optional or substitute with almonds)
- 1 ounce (30 grams) feta cheese, crumbled
Directions
- Preheat oven to 425F/225 C.
- In a large bowl, toss together potatoes, carrot, red onion, celery, beet and ½ tablespoon of the oil, coating well. Season with salt and pepper.
- Arrange the vegetables on a cookie sheet and spread the mixture evenly in a single layer. Roast, stirring several times, until tender and beginning to brown, about 50 minutes.
- In a small bowl, whisk together vinegar, lemon juice, and Dijon mustard with the remaining 1 tablespoon of olive oil, and stir in parsley and cilantro. Drizzle dressing over vegetables, add walnuts and gently toss.
- Top with crumbled feta. Serve warm or at room temperature.
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