Mediterranean Diet Friendly Roasted Root Vegetable Salad with Herb Vinaigrette

Total time55 min

Prep time20 min

Cook time35 min

Mediterranean Diet Friendly Roasted Root Vegetable Salad with Herb Vinaigrette

This colorful salad is built entirely from the kind of produce and olive oil that make Mediterranean-style eating so satisfying. Sweet potato, beets, carrots, red onion, and broccoli roast until caramelized at the edges, then get tossed warm with a bright, herby vinaigrette of apple cider vinegar, garlic, honey, parsley, and thyme. Turmeric and ginger add warmth to the vegetables without overwhelming their natural sweetness, and a generous pour of olive oil ties everything together in true Mediterranean fashion. Piled over arugula or mixed greens, it turns into a hearty, vegetable-forward plate you could serve as a light lunch or a vibrant side. It's an easy, produce-packed dish to add to a Mediterranean diet rotation, especially when you want something colorful that still feels substantial.

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Ingredients

4 servings

For the roasted vegetables

1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
2 medium beets (about 10 oz total), peeled and cut into ¾-inch cubes
2 medium carrots, peeled and cut into ½-inch rounds
1 small red onion, cut into 1-inch wedges
2 cups broccoli florets (about 5 oz)
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¾ tsp fine sea salt, divided
½ tsp ground turmeric
¼ tsp ground ginger

For the dressing

3 tbsp apple cider vinegar
1 tsp raw honey
1 small clove garlic, finely grated
¼ tsp fine sea salt
3 tbsp olive oil
2 tbsp fresh flat-leaf parsley, roughly chopped
1 tbsp fresh thyme leaves

For serving

2 cups arugula or mixed greens (optional)
1 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2
Place the sweet potato, beets, and carrots on the prepared baking sheet. Drizzle with 2 tbsp of the olive oil, sprinkle with 1/2 tsp of the salt, the turmeric, and the ginger, then toss to coat evenly. Spread into a single layer, keeping the beets on one side to prevent them from staining the other vegetables.

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