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  • 3/4 cup olive oil
  • Freshly ground black pepper
  • 2 teaspoons fresh tyhme
  • 3 red-skinned potoatoes, chopped
  • 2 onions, chopped
  • 3 carrots, cut into 1/2-inch pieces
  • 2 beets, peeled and chopped
  • 2 teaspoons fresh rosemary
  • 1 tablespoon minced garlic
  • 3 tablespoons Olive oil
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon balsamic vinegar


  1. Preheat oven to 375F.
  2. To prepare vinaigrette, place all ingredients in a blender. Process. Transfer to a bowl and refrigerate. As the vinaigrette chills, it will thicken.
  3. Place all vegetables in a large bowl. Add rosemary, thyme, olive oil, salt and pepper. Toss until vegetables are coated. Transfer to a baking sheet and spread in a single layer. Roast 45 minutes, or until vegetables can be pierced easily with a knife but still hold their shape. Remove from oven and sprinkle with balsamic vinegar. Let cool to room temperature. Transfer to a large serving bowl. Drizzle vinaigrette over top and toss. Refrigerate until 30 minutes before serving.

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The recipe was originally published as Roasted Root Vegetable Salad on

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