Honey-Roasted Root Vegetable Salad with Tangy Mustard Dressing

By AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

A vibrant salad of honey-roasted root vegetables tossed in a bright mustard vinaigrette, perfect as a side or light main dish. This Mediterranean-inspired vegetarian recipe, ready in about 55 minutes, pairs beets, peeled and cubed, olive oil, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium carrots, peeled and sliced into 1/2-inch rounds
• 2 medium beets, peeled and cubed
• 2 medium parsnips, peeled and sliced into 1/2-inch rounds
• 3 tbsp olive oil
• 2 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1/4 cup fresh parsley, chopped
• 1/3 cup toasted walnuts, chopped

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat your oven to 400°F. In a large bowl, toss 3 peeled and sliced carrots, 2 peeled and cubed beets, and 2 peeled and sliced parsnips with 2 tbsp olive oil, 2 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetables in a single layer on a large baking sheet. Roast for 35-40 minutes, stirring halfway through, until vegetables are tender and caramelized on the edges.
3. Step 3: While the vegetables roast, whisk together 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, and 1 tbsp olive oil in a small bowl to make the dressing.
4. Step 4: Once vegetables are roasted, transfer them to a large serving bowl. Drizzle the mustard dressing over them and toss gently to coat.
5. Step 5: Sprinkle 1/4 cup chopped fresh parsley and 1/3 cup toasted chopped walnuts on top for freshness and crunch. Serve warm or at room temperature.