Roasted Turnip, Beet and Carrot Salad

A sweet, savory and salubrious toast to Autumn and Winter vegetables (Serves 4)


3 Large beets, any variety, diced
3 large turnips, diced
1 medium sweet, yellow onion (such as Vidalia), diced
1/2 cup baby carrots, sliced into coins
1-2 Tbsp. garlic extra virgin olive oil
1 Tbsp. fresh rosemary, chopped
salt and pepper, to taste

5 ounces fresh baby salad kale - or any triple-washed, packaged baby green
1 large Bosc pear, thinly sliced
4 large baby portabella mushrooms, thinly sliced
4 Tbsp. roasted walnuts, chopped
4 Tbsp. dried cranberries
4 Tbsp. (2 ounces) chèvre (soft goat cheese), crumbled
4 Tbsp. Shanna's Light Balsamic Vinaigrette, divided
cracked pink sea salt and cracked black pepper, to taste.

  • Preheat oven to 400°F or 204°C. 
  • Toss the beets, turnips, onion, carrots with rosemary, salt, pepper and enough olive oil to lightly coat vegetables.
  • Roast for 20-30 minutes, until tender, golden and lightly caramelized. Cool.
  • On four plates, evenly divide the baby kale, pear, mushrooms, walnuts, cranberries, chèvre and vinaigrette.
  • Drizzle each salad with 1 Tbsp. of vinaigrette and lightly season with salt and pepper, to taste.
  • Enjoy. Salud: To Health!


©Shanna Koenigsdorf Ward, (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.


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