Northern-Style Roasted Root Vegetable Salad with Mustard Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A vibrant salad featuring oven-roasted beets, carrots, and parsnips dressed with a tangy mustard vinaigrette inspired by northern European flavors. This mediterranean-inspired salads (vegetarian) ready in about 50 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Ingredients

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

Instructions

1. Step 1: Preheat oven to 400°F. Toss 3 peeled and cubed beets, 3 peeled and chopped carrots, and 2 peeled and chopped parsnips with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Spread evenly.
2. Step 2: Roast vegetables in the oven for 35-40 minutes, tossing halfway through, until tender and caramelized at edges.
3. Step 3: Meanwhile, whisk together 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, and 1 tsp honey in a small bowl until smooth.
4. Step 4: Transfer roasted vegetables to a large bowl, pour vinaigrette over, and toss gently to coat. Sprinkle with 2 tbsp chopped fresh parsley and 1/4 cup toasted chopped walnuts. Serve warm or at room temperature.