Roasted Vegetable Salad with Feta and Orange Vinaigrette

Birds eye view of a roasted vegetable salad in a white bowl on a wooden surface.

Roasted Vegetable Salad with Feta and Orange Vinaigrette

This roasted vegetable salad is sweet and savory, with tender root veggies, crunchy pistachios, creamy feta and fresh mint. It is gluten free, full of fiber and can be vegan and dairy free by eliminating the feta!

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Prep Time:10

Cook Time:40

Course: lunch, Main Course, Salad, Side Dish

Cuisine: American

Keyword: citrus vinaigrette, fall recipes, roasted beets, roasted beets and carrots, Roasted Carrots, roasted root vegetables

Servings: cups

Calories: 471kcal

Author: Mollie

Ingredients

5 Red Beets
5 Golden Beets
5 Carrots
1 head of garlic, or 10 peeled cloves
2 Shallots
¼ cup Feta
¼ cup pistachios
5 mint leaves, rolled and thinly sliced
½ teaspoon kosher or sea salt

Citrus Vinaigrette

⅓ cup White Balsamic Vinegar
½ cup Olive Oil or Avocado Oil
1 teaspoon Dijon Mustard
½ lemon, zested
½ orange, zested
¼ teaspoon salt
Pinch or couple of grinds of black pepper

Instructions

Citrus Vinaigrette

Combine all ingredients in a mason jar or bowl and shake or whisk until it is all combined. It will be slightly emulsified and foggy.
Set it aside, or in the fridge until you are ready to use.

Roasted Vegetable Salad

Preheat oven to 400℉
Cut the stems off the beets and carrots, and peel the shallots and garlic cloves.
Cut all of the vegetables into roughly ½-1 inch chunks. Leave the garlic cloves whole unless they are large, in which case, cut them in half.
Place them on a baking sheet lined with parchment paper and drizzle them with 2 Tablespoons of olive oil.
Toss everything together so that all the veggies are coated in olive oil.
Sprinkle everything with salt and pepper and pop in preheated oven for 45 minutes, tossing veggies after 20 minutes.
When veggies are darkened, tender and slightly crisp, remove them from the oven and let them cool on the baking sheet.
When you are ready to serve, toss the veggies and dressing in a large serving bowl.
Top the salad with crumbled feta, pistachios and fresh mint.
Serve and enjoy!

Notes

Notes:

Feel Free to use a flavored White Balsamic Vinegar. Lemon, or orange white balsamics work really well!
There is no need to peel the beets or carrots. If there is a tough, woody type skin near the top of the beet where the stem is, you can cut that off, but the thinner skin is full of fiber and antioxidants!
This salad is also delicious served warm! Just toss the veggies with the dressing when they come out of the oven and then transfer to a serving bowl. Garnish and serve!
Add quinoa and mixed greens to make it a more substantial main course dish!
Eliminate the feta to make it dairy free and vegan!

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