Roasted root vegetables are one of my most used go-to side dishes. In fact, I want to say we eat them at least once a week. It’s so easy to chop up a few sweet potatoes, beets, turnips, parsnips, or carrots and throw them in the oven… sometimes I do it before I even decide what the rest of the meal will be.
Roasted root vegetables offer great color, flavor, and texture at meal time. They are packed with nutrients, and you can eat them on their own, or use them to spruce up other dishes. I often throw them in salads or soup, and on occasion they end up in a frittata, quiche or casserole.
Today’s salad is one of my personal favorites, because it’s colorful and bursting with flavor. I roasted baby new potatoes, gold and red beets, and sweet potatoes in the oven until tender on the inside, but crisp on the outside. Then I mixed them with fresh arugula and topped the salad with a cilantro dressing, reminiscent of Indian green chutney, and a spiced savory granola for crunch.
The combination of the rustic fall vegetables, bright herby dressing, and nutty crunch is a feast for the senses. The garlic and touch of curry powder in the savory granola, complements the vibrant cilantro dressing perfectly, offering a slightly exotic note to the roasted root vegetables in the salad.
I could eat this salad everyday… at least through the fall.
What’s even better, I can feel good about doing so. Every bite of textural bliss is loaded with vitamins and minerals to keep my family healthy and strong. Share This Recipe With Friends!
