When you need a reset after holiday excesses, this Roasted Root Reboot Salad is the remedy that will shake you right out of that rut. Sharp horseradish dressing, peppery and assertive, brings out the best in the earthy flavors of roasted beets, parsnips, and sweet potatoes. Served warm over crisp arugula, it’s both an homage and antidote to the doldrums of winter.
Health Promoting Roasted Root Reboot Salad Ingredients
1. Sweet Potatoes:
- Rich in Beta-Carotene: Sweet potatoes are an excellent source of beta-carotene, which the body converts into vitamin A. This nutrient is essential for maintaining healthy vision, skin, and immune function.
- High in Fiber: The fiber in sweet potatoes aids digestion, promotes satiety, and helps regulate blood sugar levels. It’s especially beneficial for gut health.
- Antioxidants: Along with vitamin C, sweet potatoes contain various antioxidants that help protect the body from oxidative stress and reduce inflammation.
2. Parsnips:
- High in Fiber: Parsnips are also rich in fiber, supporting digestive health by promoting regular bowel movements and feeding beneficial gut bacteria.
- Rich in Vitamins: Parsnips are a good source of vitamin C, which supports the immune system, and folate, which is crucial for cell function and growth.
- Anti-Inflammatory: Parsnips contain compounds like falcarinol, which have anti-inflammatory properties that can help reduce the risk of chronic diseases like heart disease and cancer.
3. Beets:
- Rich in Folate: Beets are an excellent source of folate, which is essential for DNA synthesis, red blood cell formation, and brain health.
- High in Antioxidants: Beets contain betalains, antioxidants that help fight inflammation, detoxify the body, and protect against oxidative damage.
- Improves Heart Health: Beets are known to improve cardiovascular health by supporting blood pressure regulation. The nitrates in beets convert to nitric oxide in the body, which helps relax blood vessels and improve blood flow.
4. Horseradish:
- Digestive Aid: Horseradish has been traditionally used to promote digestion by stimulating the production of digestive enzymes. It also acts as a natural diuretic, helping to reduce bloating.
- Rich in Glucosinolates: These compounds have anti-inflammatory and anti-cancer properties, helping to protect cells and promote overall health.
- Rich in Vitamin C: Like the other root vegetables, horseradish is a good source of vitamin C, which supports immune health and skin vitality.
5. Arugula:
- Rich in Vitamins and Minerals: Arugula is packed with vitamin K, which is essential for bone health, and vitamin C, which supports immune function and skin health. It also provides calcium and potassium.
- Supports Detoxification: Arugula contains phytonutrients, including glucosinolates, which help the body detoxify and protect against harmful toxins.
- Anti-inflammatory: The compounds in arugula have anti-inflammatory properties, which may help reduce the risk of chronic diseases like arthritis, heart disease, and cancer.
6. White Beans:
- Excellent Plant-Based Protein: White beans are a great source of plant-based protein, making them an excellent choice for supporting muscle repair and overall bodily functions.
- High in Fiber: Like the other ingredients in this salad, white beans are rich in fiber, which helps support digestion, control blood sugar levels, and maintain healthy cholesterol.
- Rich in Folate: White beans are also an excellent source of folate, which is important for red blood cell production and nervous system health.
Other whole food plant-based recipes you might like:
- Delightful Vegan Sweet Apple Curry
- Tabbouleh-Stuffed Mini Sweet Peppers
- Instant Pot Vegan Wild Rice Mushroom Soup
- Creamy Vegan White Bean Chili
- Slow Cooker Curry Red Lentil Soup
Roasted Root Reboot Salad
When you need a hard reset after holiday excesses, this is the remedy that will shake you right out of that rut. Sharp horseradish dressing, peppery and assertive, brings out the best in the earthy flavors of roasted beets, parsnips, and sweet potatoes. Served warm over crisp arugula, it’s both an homage and antidote to the doldrums of winter.
Servings: 6 servings
Calories: 179kcal
Ingredients
- 6 medium beets (about 1 ½ pounds) peeled and cut into ½-inch wedges
- 2 medium sweet potatoes (about 1 ½ pounds) peeled and diced into ¾-inch cubes
- 2 large parsnips (about 1 pound) peeled, and sliced into ½-inch coins
- 1/2 teaspoon ground black pepper
- salt to taste optional
Horseradish Vinaigrette
- 1/2 cup white wine or sherry vinegar
- 1/4 cup cooked white beans
- 1/4 cup unsweetened applesauce
- 1 clove garlic
- 1 1/2 inches fresh horseradish root peeled and roughly chopped
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley
To Assemble
- 8-12 ounces fresh arugula
Instructions
- Preheat your oven to 375℉ degrees and line a baking sheet with parchment paper or a silicon baking mat.
- Arrange the cut vegetables on the prepared baking sheet, spreading them out in an even layer. Season with black pepper and a pinch of salt. Roast for 50 – 55 minutes, until golden brown around the edges and fork tender.
- Meanwhile, for the dressing, place the vinegar, white beans, applesauce, garlic, horseradish, and mustard in your blender or food processor. Thoroughly puree, pausing to scrape down the sides with your spatula, until completely smooth. Add the parsley and pulse to incorporate.
- Spread out the arugula on a large serving platter and top with the warm roasted vegetables. Drizzle liberally with the dressing, reserving some to serve on the side, as desired.
Notes
Serving suggestion: Top the finished salad with crispy chickpeas or baked tofu for a punch of protein, or serve alongside a plant-based roast, lentil loaf, or meatless patties.
Notes: If you can’t find fresh horseradish, you can use 1 tablespoon prepared horseradish instead, typically found in the refrigerated section of the produce aisle near the chilled pickles. Be sure to read labels carefully, though, because some are mixed with eggs or dairy-based cream.
There are so many marvelous root vegetables to choose from! Try branching out and substitute any of the options in the lineup for rutabaga, turnips, celeriac, carrots, and more.
Nutrition
Serving: 1salad | Calories: 179kcal | Carbohydrates: 37g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 132mg | Potassium: 915mg | Fiber: 8g | Sugar: 13g | Vitamin A: 11619IU | Vitamin C: 21mg | Calcium: 125mg | Iron: 2mg
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