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Mixed root veggie salad

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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
1⁄2 tsp onion powder
A dash of salt and pepper


Preheat the oven to 425°F.

Line a baking sheet with parchment pa- per. Pour all of the root veggies onto the pan. Pour the olive oil, garlic, on- ion 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


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