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–+ servings

Roast Beetroot and Parsnip Winter Salad with Apple and Cranberries

A hearty winter salad featuring roasted beetroot and parsnips, complemented by fresh apple and cranberries.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: winter
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium beetroots peeled and diced
  • 2 medium parsnips peeled and diced
Fruits
  • 1 medium apple cored and diced
  • 1/2 cup dried cranberries
Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey

Method
 

Roasting the Vegetables
  1. Preheat the oven to 200°C (400°F).
  2. Toss the diced beetroot and parsnips in olive oil and spread them on a baking tray.
  3. Roast in the oven for 25-30 minutes until tender.
Assembling the Salad
  1. In a mixing bowl, combine the roasted vegetables, diced apple, and cranberries.
  2. In a small bowl, whisk together olive oil, balsamic vinegar, and honey to make the dressing.
  3. Drizzle the dressing over the salad and toss to combine.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 50mgPotassium: 500mgFiber: 6gSugar: 10gVitamin A: 1000IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Serve warm or at room temperature.

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