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
(3 votes, average: 4.00 out of 5)
Loading...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.
Ingredients
- 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
Instructions
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.
9 Comments
La Table De Nana
March 22, 2016 at 11:20 pmOh he's a cutie! Just used my spiralizer last night for sautéed zucchini!
Happy Easter Yelena to you children and husband and you:)
melangery
March 23, 2016 at 1:02 amThank you Monique, I am wishing you and your family a very happy Easter as well!
Dubravka Belogrlic
March 23, 2016 at 1:48 amOj Zelena what a symphony in beautiful colours! I also use spiralizer for z
oodles but this is a great idea. And the boy is surely having fun!
Rosa's Yummy Yums
March 23, 2016 at 7:52 amOh, I need to buy a spiralizer! This salad is fantastic.
Cheers,
Rosa
http://www.reveriesbramblesscribbles.com/blog/
Zara H.
March 23, 2016 at 11:23 amHi, Yelena! This apparatus seems to be much fun! I bet the taste becomes even better because of the spaghetti-like shapes of the veggies, doesn't it?! Smart bowl full of vitamins! 🙂
Cheerz,
Zara
handmade by amalia
March 24, 2016 at 11:38 amMy kind of salad! And how cute is your son. Happy Easter to you all.
Amalia
xo
Angie Schneider
March 24, 2016 at 7:33 pmBeautiful colour! I am very sure I will love this salad too.
Caitlin Wall
November 21, 2016 at 9:49 pmDid you serve this warm or cold? Do you think I could make it a day ahead and serve at room temp?
I am looking for the perfect Thanksgiving spiralizer recipe and think this with a few cranberries could be it!
Thank you!
melangery
November 22, 2016 at 2:58 pmYou may serve it warm or cold, I like it both way. You can make it ahead, but it the best when you serve it on the same day! Have an amazing holiday!