Earthy beets, rutabagas and slightly sweet carrots are a winning combination, especially when they are tossed with a citrus dressing with the bright flavors of orange and lemon juice. This salad is also tasty if a green apple spirals are tossed with the roasted vegetables.
I always wanted to use a spiralizer to make colorful salads. Spring is here and I think the time has come to get stuffed with healthy food. I got the GoodGrips Spiralizer from OXO and today my son and I had so much fun twisting the vegetables! My big helper liked my “spaghetti” and he was happy to help me out with a preparation and tasting.
Roasted Spiral Root Vegetable Salad with Orange Dressing
Note: Rutabagas, also known as Swede turnips, are a cool-weather vegetable very similar to turnips, except that rutabagas are larger and their smooth cabbage like leaves are not edible.
- 2 carrots, peeled, spiral cut (small blade)
- 1 medium beet, peeled, spiral cut (small blade)
- 2 sweet potatoes, spiral cut (large blade)
- 1 rutabaga, peeled, spiral cut (small blade)
- salt ans pepper for roasting
- 3-4 Tbsp. olive oil for roasting
- sesame seeds for serving
For the orange dressing:
- juice from 1 orange
- juice from 1/2 lemon
- 1/4 cup vegetable oil
- 1/2 tsp. ground ginger
- 2 garlic cloves
- fresh chives to taste
- salt and black pepper to taste
Preheat the oven to 375ºF.
Put all the vegetables in a baking tray. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly. Roast the vegetables lightly, about 15-20 minutes, they will still have a crunch.
To make the orange dressing: mix all ingredients in food processor just for about 20 seconds. Store in a jar in refrigerator, until ready to use.
Serve the roasted vegetables with sesame seeds and chopped chives, drizzle with orange dressing.
Note: This post is being sponsored by OXO. I did not receive any compensation for this post, I received OXO GoodGrips Spiralizer.