Home Healthy Recipes Mixed root vegetable salad

Mixed root vegetable salad

Makes 12 | Takes 45 minutes

Root vegetables are the perfect addition to any winter meal. They provide that little touch of comfort on a cold day. Root vegetables are high in fibre, antioxidants, and beta carotene—a red/orange pigment found in carrots and yams that is converted to vitamin A and is a powerful antioxidant. 


2 yams, peeled and cubed

2 sweet potatoes, peeled and cubed

1 rutabaga, peeled and cubed

2 parsnips, peeled and cubed

2 beets, peeled and cubed

3 Tbsps olive oil

2 freshly grated garlic cloves

½ tsp onion powder

A dash of salt and pepper


Preheat the oven to 425°F.

Line a baking sheet with parchment paper. Pour all of the root veggies onto the pan. Pour the olive oil, garlic, onion powder, and salt and pepper on top, and toss with your hands until well coated.

Place in the oven for 25–30 minutes. Remove from the oven and place into a serving dish. Serve warm.

Nutritional value (per serving): Calories 74; Carbs 9g; Fat 3g; Protein: 1g

Recipe Author: Andrea Saliba is a certified holistic nutritionist, health coach and group fitness instructor in Vancouver, BC. She offers nutrition plans to gain energy, strength and confidence. Her approach is to inspire people to make healthier food choices while educating her clients on the importance of the mind-body connection. www.andreasaliba.ca