Salads/ Vegetables

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

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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.

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  • Reply
    La Table De Nana
    March 22, 2016 at 11:20 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:)

  • Reply
    March 23, 2016 at 1:02 am

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

  • Reply
    Dubravka Belogrlic
    March 23, 2016 at 1:48 am

    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!

  • Reply
    Rosa's Yummy Yums
    March 23, 2016 at 7:52 am

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



  • Reply
    Zara H.
    March 23, 2016 at 11:23 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! 🙂

  • Reply
    handmade by amalia
    March 24, 2016 at 11:38 am

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

  • Reply
    Angie Schneider
    March 24, 2016 at 7:33 pm

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

  • Reply
    Caitlin Wall
    November 21, 2016 at 9:49 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!

  • Reply
    November 22, 2016 at 2:58 pm

    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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