Roasted Spiral Root Vegetable Salad with Citrus Dressing

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.


La Table De Nana said...
March 22, 2016 at 7:20 PM  

Oh he's a cutie! Just used my spiralizer last night for sautéed zucchini!

Happy Easter Yelena to you children and husband and you:)

Yelena Strokin said...
March 22, 2016 at 9:02 PM  

Thank you Monique, I am wishing you and your family a very happy Easter as well!

Dubravka Belogrlic said...
March 22, 2016 at 9:48 PM  

Oj 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 said...
March 23, 2016 at 3:52 AM  

Oh, I need to buy a spiralizer! This salad is fantastic.



Zara H. said...
March 23, 2016 at 7:23 AM  

Hi, 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! :)

handmade by amalia said...
March 24, 2016 at 7:38 AM  

My kind of salad! And how cute is your son. Happy Easter to you all.

Angie Schneider said...
March 24, 2016 at 3:33 PM  

Beautiful colour! I am very sure I will love this salad too.

Caitlin Wall said...
November 21, 2016 at 4:49 PM  

Did 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!

Yelena Strokin said...
November 22, 2016 at 9:58 AM  

You 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!

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