Roasted Root Vegetable Salad

By Cathe Olson

This salad is great any time of the year. It is full of color and nutrients.

8 cups cubed root vegetables (sweet potatoes, white potatoes, beets, carrots, etc.)

1 large red or yellow onion, cut into large chunks

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Olive oil for roasting

1 1/2 teaspoons balsamic vinegar

2 to 4 tablespoons olive oil

1/2 cup toasted pine nuts or coarsely chopped walnuts

3 tablespoons coarsely chopped basil or parsley

Preheat oven to 450ºF. Place cubed root vegetables and onion in large bowl. Sprinkle with salt and pepper and toss in enough olive oil so that every vegetable chunk is well coated. Place in single layer on large baking sheet. Roast for 20 minutes. Turn vegetables. Reduce heat to 350ºF and roast for an additional 30 minutes or until vegetables are tender.

Place roasted vegetables in large bowl. Drizzle with balsamic vinegar and olive oil. Start with the lesser amount of oil and add more if you feel it is needed. Sprinkle toasted nuts and chopped basil or parsley over top and toss gently to mix. Serve warm or cold. This salad will keep for several days in the refrigerator.

Makes 8 servings

Variation: For extra protein and calcium, crumble feta, blue cheese, or tofu over salad.