Roasted Colorado Root Vegetable Salad with Sage Vinaigrette

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A vibrant salad showcasing roasted local root vegetables tossed in a fresh sage vinaigrette, inspired by Colorado’s regional harvest. This American-inspired salad recipe (vegetarian), ready in about 55 minutes, pairs carrots, parsnips, beets into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 2 medium, peeled and quartered beets
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 8 leaves, finely chopped fresh sage leaves
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 4 cups mixed greens

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 peeled and chunked carrots, 2 peeled and chunked parsnips, and 2 peeled and quartered beets with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly on a baking sheet and roast for 35-40 minutes, stirring halfway through, until vegetables are tender and caramelized.
2. Step 2: While vegetables roast, whisk together 1 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 8 finely chopped fresh sage leaves in a small bowl until emulsified.
3. Step 3: Place 4 cups mixed greens into a large bowl and toss with the warm roasted root vegetables. Drizzle the sage vinaigrette over the salad and toss gently to combine before serving.