Roasted Winter Vegetable Salad

Roasted Winter Vegetable Salad

Ingredients

• 1 small red onion, cut into 1/2-inch wedges
• 1 small sweet potato (about 8 ounces), cut into 1-inch pieces
• 1 carrot, peeled and cut into 3/4-inch pieces
• 1 parsnip, peeled and cut into 3/4-inch pieces
• 1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
• 1 small beet, peeled and cut into 3/4-inch pieces
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1 1/2 teaspoons balsamic vinegar
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 2 tablespoons chopped flat-leaf parsley
• 1 ounce Spanish goat cheese, crumbled (1/4 cup)

Directions:

1. Preheat the oven to 425°. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
2. In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.

** The roasted winter vegetables and dressing can be refrigerated separately overnight. Re-warm the roasted vegetables before serving.

Serving Sizes and Psychology

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Or, to trick yourself into eating and drinking less, try switching to a smaller plate and a taller skinnier glass!

Read more at Fox News.

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Read more at Nation's Restaurant News

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