Roasted Root Vegetable Salad

Ingredients

For the Vegetables

2 medium carrots, peeled & cut into batons
2 medium parsnips, peeled & quartered
1 large beetroot, peeled & diced
1 small celeriac, peeled & cubed
2 tbsp extra virgin olive oil
1 tsp ground cumin
½ tsp smoked paprika
Salt & black pepper

For the Dressing

Juice of 1 lemon
3 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 small garlic clove, minced
2 tbsp fresh flat-leaf parsley, chopped
Salt & pepper to taste

To Serve

Large handful of rocket or watercress
30g walnuts, lightly toasted
Optional: crumbled feta or goat's cheese

Method

1

Preheat your oven

Heat your oven to 200°C (180°C fan / gas mark 6). Line two large baking trays with parchment paper.
2

Prepare the vegetables

Toss all the root vegetables in olive oil, cumin, paprika, salt, and pepper. Spread in a single layer across both trays — don't overcrowd or they'll steam rather than roast. Keep the beetroot on its own tray if possible to prevent it from bleeding onto everything else.
3

Roast until golden

Roast for 30–35 minutes, turning once halfway through, until the vegetables are tender and caramelised at the edges. The beetroot may take a few minutes longer.
4

Make the dressing

Whisk together the lemon juice, olive oil, mustard, garlic, and parsley. Season generously with salt and pepper. Taste and adjust — it should be bright and bold.
5

Assemble and serve

Arrange the rocket on a large serving plate. Top with the warm roasted vegetables, scatter over the toasted walnuts, and drizzle generously with the dressing. Add crumbled cheese if using. Serve immediately while the vegetables are still warm.

Viki's Nutrition Notes

Root vegetables are rich in beta-carotene (precursor to vitamin A), prebiotic fibre, and complex carbohydrates that provide sustained energy. Beetroot is particularly impressive — it contains nitrates that support cardiovascular health and blood pressure, as well as betalains (the red pigment) which are powerful antioxidants.

The lemon dressing does double duty: the vitamin C in lemon juice enhances iron absorption from the vegetables, while the fat in olive oil helps absorb fat-soluble vitamins A, E, and K. Walnuts add plant-based omega-3 fatty acids for good measure.