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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 INFORMATION:

Serving: 1 serving Calories: 250cal (13%) Carbohydrates: 40g (13%) Protein: 3g (6%) Fat: 10g (15%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Trans Fat: 0g Cholesterol: 0mg (0%) Sodium: 150mg (7%) Potassium: 500mg (14%) Fiber: 6g (25%) Sugar: 10g (20%) Vitamin A: 500IU (10%) Vitamin C: 15mg (18%) Calcium: 50mg (5%) Iron: 1mg (6%)
Keywords: apple, beetroot, cranberries, parsnip

Notes

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

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