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Roasted root vegetable salad

View step-by-step instructions Link to step-by-step instructions

Makes 4 servings.


1 small sweet potato, about 8 ounces, cut into 3/4-inch cubes

1 medium potato, cut into 3/4-inch cubes (peeled parsnip may be substituted)

1 medium carrot, peeled, cut into 3/4-inch slices

1 small red onion, cut into 1/2-inch wedges

2 medium celery stalks, cut into 3/4-inch slices

1 medium beet, peeled, cut into 3/4-inch cubes

1 1/2 tablespoons extra-virgin olive oil, divided

Sea salt and freshly ground pepper to taste

1 teaspoon balsamic vinegar

2 teaspoons fresh lemon juice

1/2 teaspoon Dijon mustard

1 tablespoon fresh parsley, chopped

1 teaspoon cilantro, chopped

2 tablespoons walnuts, finely chopped

1 ounce crumbled feta cheese


  • Preheat oven to 425 degrees.
  • In large bowl, toss sweet potato, potato, carrot, onion, celery and beet with 1/2 tablespoon oil, coating well.
  • Arrange vegetables in a roasting pan.
  • Season with salt and pepper.
  • Roast, stirring several times, until tender and beginning to brown, about 50 minutes.
  • In mixing bowl, whisk vinegar, lemon juice and mustard with remaining oil and stir in parsley, cilantro and walnuts.
  • Drizzle dressing over vegetables, and gently toss.
  • Top with crumbled feta.
  • Serve warm or at room temperature.

Nutrition information

Serving size: 3/4 cup. Amount per serving: 156 calories, 9g total fat (2g saturated fat), 17g carbohydrate, 3g protein, 3g dietary fiber, 134mg sodium.

Source: American Institute for Cancer Research

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