January marks not only the beginning of another year, it is also the start of healthier diets and many New Year’s resolutions to uphold.  Each year I always tell myself to eat more vegetables.  I’m starting with this salad.

I don’t normally associate winter time with salads, but one is an exception.  During these colder months, it’s all about warm salads.

I love the beautiful colors and stunning visual appeal of this roasted root vegetable salad.  Especially when you can find rainbow carrots- this dish looks so happy and vibrant.  Not only is it pretty to look at, the different flavors are very satisfying.  The sweet carrots with the hearty potatoes and the roasted garlic meld wonderfully together.  The earthy beets get richer in color as they cook.  Plus, when the beets are tossed in the salad, they impart a nice tint of color to the lighter toned vegetables.

Most of all, I like the contrast between the warm root vegetables and the chilled fresh arugula.  The apple cider vinaigrette rounds out the dish with its fresh and bold flavors.  It provides a nice tang to the wintery salad.  If you happen to make too much salad, don’t worry- this dish is also great cold.

Its so easy to eat your veggies when they look this pretty!


Roasted Root Vegetable Salad, serves 4


  • 1 1/2 pounds potatoes, peeled and cut into bite sized chunks (I used blue, white, and red potatoes)
  • 3 large carrots, peeled, cut into bite sized chunks
  • 2 parsnips, peeled, cut into bite sized chunks
  • 2 medium sized beets, peeled, cut into bite sized chunks
  • 1 medium onion,  sliced 1/4-inch thick
  • 4 garlic cloves, sliced thin
  • 3 Tbsp olive oil
  • kosher salt and black pepper, to season
  • fresh arugula, about 6 oz


1. Preheat oven to 400 degrees F.  Line two baking sheets with parchment paper.

2.  In a large bowl, combine potatoes, carrots, parsnips, onion, and garlic.  Add olive oil and season with salt and black pepper.  Toss to combine.  Place half of  the vegetables on prepared baking sheet.

3.  Add beets to bowl and toss with remaining ingredients.  (I add the beets last because they tend to bleed onto the other vegetables.)  Place remaining vegetables on the other baking sheet.  Bake for 40-50 minutes until the vegetables are fork-tender.  Midway through baking, toss vegetables to ensure even roasting.  Once cooked, let cool slightly as your prepare vinaigrette dressing.

4. In a large bowl, add fresh arugula and slightly cooled root vegetables.  Add about 3 tablespoons of vinaigrette.  Toss to combine.  Sample and add more vinaigrette according to taste.  Garnish with shaved parmesan cheese and season with additional salt and pepper as needed.


Apple Cider Vinaigrette, makes about 1 cup


  • 3 Tbsp apple apple cider vinegar
  • 1 Tbsp agave syrup, or honey
  • 2/3 cup olive oil
  • 1 Tbsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground black pepper



1. Add all ingredients into a mason jar.

2. Cover with lid and shake until contents are mixed together, creamy and homogenous.