Description
A vibrant and nutritious root vegetable salad paired with crispy rice for texture.
Ingredients
Scale
- 2 cups mixed root vegetables (carrots, beets, turnips) diced
- 1 cup cooked rice
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Salt to taste
- Pepper to taste
- Fresh herbs (parsley, chives) for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced root vegetables with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 25-30 minutes until tender.
- In a bowl, whisk together apple cider vinegar, honey, and Dijon mustard.
- Combine roasted vegetables with the dressing and mix well.
- In a skillet, heat oil over medium-high heat, add cooked rice, and press into a flat layer.
- Cook until crispy, then flip to crisp the other side.
- Plate the salad, top with crispy rice, and garnish with fresh herbs.
Notes
- For a vegan option, substitute honey with maple syrup.
- Experiment with different root vegetables based on seasonal availability.
- Consider adding nuts for added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and pan-frying
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: root vegetable salad, crispy rice, salad recipe