Go Back
–+ servings

Roast Beetroot and Parsnip Winter Salad with Apple and Cranberries

A hearty winter salad featuring roasted beetroot and parsnips, complemented by fresh apple and cranberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: winter
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium beetroots peeled and diced
  • 2 medium parsnips peeled and diced
Fruits
  • 1 medium apple sliced
  • 1/2 cup dried cranberries
Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey

Method
 

Roasting the Vegetables
  1. Preheat the oven to 200°C (400°F).
  2. Toss the diced beetroot and parsnips with olive oil, salt, and pepper.
  3. Spread the vegetables on a baking tray and roast for 25-30 minutes until tender.
Assembling the Salad
  1. In a mixing bowl, combine the roasted vegetables, sliced apple, and dried cranberries.
  2. Drizzle with balsamic vinegar and honey, then toss to combine.
  3. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 150mgPotassium: 600mgFiber: 6gSugar: 10gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

This salad can be served warm or chilled and is perfect for winter gatherings.

Tried this recipe?

Let us know how it was!