Roasted Root Vegetable Salad

 

 

 

I like to take advantage of in season vegetables.  Right now there are many great root vegetables at my local produce market.  I usually roast root vegetables and have the leftovers cold the next day for lunch.  I typically include red peppers fro color and mushrooms for low calorie volume.  Today I roasted only root vegetables and made them into a yummy salad.

The key to roasting vegetables is to cut them all about the same size, roast them in a hot oven and set the timer.

 

 

2 cups unpeeled, sliced carrots

1 cup peeled and sliced parsnips

2 cups peeled and cubed sweet potato

1 cup unpeeled sliced potatoes (I used yellow, red and purple baby potatoes)

2 cups peeled and sliced beets (I used chioggia)

Olive oil spray (I use Trader Joe's)

 

Preheat the oven to 425 degrees.  Coat a large roasting pan with spray olive oil.

Add the vegetables to the prepared pan.  Spray the vegetable with spray olive oil.

Roast in the oven for 20 minutes.  Stir and roast another 20 minutes.  Remove from the oven and cool.  Or if you want plain roasted vegetables, they are ready to eat at this point.

 

1/4 cup vegan sour cream

1/4 cup non-dairy milk

1/2 teaspoon dry dill

salt and pepper to taste

1/2 cup  sliced green onion

 

With a whisk, mix the sour cream, milk, dill, salt and pepper in a medium bowl.

Add the green onion and cooled roasted vegetables.  Toss gently and refrigerated 1-2 hours before serving.

Makes four 1 cup servings at 190 calories per serving.