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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 the sweetness of apples 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 cubed
  • 2 medium parsnips peeled and cubed
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 Vegetables
  1. Preheat the oven to 200°C (400°F).
  2. Toss the beetroot and parsnips in olive oil and season with salt and pepper.
  3. Spread them on a baking tray and roast for 25-30 minutes until tender.
Assembling the Salad
  1. In a mixing bowl, combine the roasted vegetables, diced apple, and cranberries.
  2. Drizzle with balsamic vinegar and honey, then toss to combine.
  3. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 150mgPotassium: 500mgFiber: 6gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

This salad can be served as a side dish or a light main course.

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