Roasted Root Vegetable Salad with Balsamic Glaze

World Vegan day a flaverful celebration.this day make unique recipe suggestion for you.

Ingredients

• 2 medium carrots, peeled and cut into chunks
• 2 medium beets, peeled and cut into wedges
• 1 large sweet potato, peeled and cut into cubes
• 2 medium parsnips, peeled and cut into chunks
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 teaspoon dried rosemary (optional, for extra flavor)

Balsamic Glaze

• 1/4 cup balsamic vinegar
• 1 tablespoon honey or maple syrup for a vegan option

Salad

• 2 cups mixed greens (like arugula or spinach)
• 1/4 cup crumbled feta (optional)
• 1/4 cup toasted walnuts or pecans

Prepare and Roast the Vegetables

• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the carrots, parsnips, sweet potato, beet, and red onion with olive oil, salt, and pepper.
• Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
• Roast for 25-30 minutes or until the vegetables are tender and caramelized, stirring halfway through to ensure even roasting.

2. Make the Balsamic Glaze

• While the vegetables roast, prepare the balsamic glaze.
• In a small saucepan over medium heat, combine the balsamic vinegar and honey or maple syrup.
• Bring the mixture to a simmer and let it reduce by half, about 5-10 minutes, until it reaches a syrupy consistency.
• Remove from heat and let it cool slightly.

3. Assemble the Salad

• In a large serving bowl, add the salad greens.
• Arrange the roasted vegetables on top, and add crumbled goat cheese and nuts if desired.

4. Drizzle and Serve

• Drizzle the balsamic glaze over the salad.
• Serve warm or at room temperature, and enjoy!

Tipes:

1.Choose a Variety of Vegetables

• Root Vegetables: Carrots, sweet potatoes, beets, parsnips, and turnips add color and flavor.
• Additional Vegetables: Consider adding onions or garlic for more depth.

2. Cut Uniformly

• Cut the vegetables into similar-sized pieces to ensure even roasting. Aim for bite-sized pieces, about 1 inch.

3. Season Generously

• Use olive oil, salt, and pepper to coat the vegetables before roasting. You can also add herbs like rosemary, thyme, or oregano for extra flavor.

4. Roasting Tips

• Roast at a high temperature (around 400°F or 200°C) to achieve a nice caramelization.
• Stir the vegetables halfway through cooking for even roasting.

5. Balsamic Glaze

• Use store-bought or make your own by simmering balsamic vinegar until it thickens. You can add honey or maple syrup for sweetness.
• Drizzle the glaze over the roasted vegetables just before serving.

6. Add Greens

• Incorporate fresh greens like arugula, spinach, or mixed salad greens for added texture and flavor.

7. Toppings

• Consider adding nuts (like walnuts or pecans), seeds (like pumpkin or sunflower), or cheese (like feta or goat cheese) for extra flavor and crunch.

8. Make It a Meal

• Add a protein source like chickpeas, quinoa, or grilled chicken to make the salad more filling.

9. Serve Warm or Cold

• This salad can be enjoyed warm right after roasting or allowed to cool and served at room temperature.

10. Storage

Store leftovers in an airtight container in the fridge. The salad can be enjoyed for a few days, but the vegetables may lose some crispness.