Roasted Colorado Root Vegetable Salad with Sage Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad showcasing roasted local root vegetables tossed in a fresh sage vinaigrette, inspired by Colorado’s regional harvest. This american-inspired salads (vegetarian) ready in about 55 minutes pairs medium, peeled and quartered beets, olive oil, salt 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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 180 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Roasted Colorado Root Vegetable Salad with Sage Vinaigrette take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Colorado Root Vegetable Salad with Sage Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Roasted Colorado Root Vegetable Salad with Sage Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Colorado Root Vegetable Salad with Sage Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Colorado Root Vegetable Salad with Sage Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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