Root Vegetable And Feta Salad Recipes

ROOT VEGETABLE SALAD WITH FRIED EGGS

Root Vegetable Salad with Fried Eggs image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 carrots, diced
4 parsnips, diced
1 small red onion, thinly sliced
1 clove garlic, finely chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
6 slices bacon, diced
2 tablespoons rice vinegar
1 5-ounce package baby arugula or mixed greens (about 8 cups)
1/2 cup fresh parsley leaves
1/4 cup grated parmesan cheese, plus more for topping
4 large eggs

Steps:

Preheat the oven to 450 degrees F. Toss the carrots, parsnips, red onion, garlic and 2 tablespoons olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes.
Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
Whisk the remaining 2 tablespoons olive oil and the vinegar in a large bowl. Add the roasted vegetables, bacon, arugula, parsley and parmesan. Season with salt and pepper and toss.
Heat the reserved bacon drippings in the skillet over medium-high heat. Crack in the eggs and fry until just set, about 4 minutes. Serve over the salad and top with more parmesan.

Nutrition Facts : Calories 407 calorie, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 233 milligrams, Sodium 715 milligrams, Carbohydrate 24 grams, Fiber 6 grams, Protein 15 grams

FETA VEGGIE SALAD

Feta Veggie Salad image

"If you're tired of the same old green salads, try this medley I cam up with after tasting something similar at a restaurant," suggests Kristen Zayon of Anchorage, Alaska. Tip: "It makes a wonderful meal paired with grilled chicken and steamed rice," Kristen says.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

2 cups sliced fresh mushrooms
1 large green pepper, coarsely chopped
1 medium cucumber, seeded and chopped
1 large tomato, seeded and chopped
1 small red onion, coarsely chopped
1 cup (4 ounces) crumbled tomato and basil feta cheese
1 teaspoon minced garlic
2/3 cup Greek vinaigrette

Steps:

In a large salad bowl, combine the first seven ingredients. Drizzle with vinaigrette and toss to coat. Chill until serving.

Nutrition Facts :

HEARTY ROASTED VEGGIE SALAD RECIPE BY TASTY

Hearty Roasted Veggie Salad Recipe by Tasty image

Here's what you need: beets, olive oil, salt, red onion, carrots, parsnips, sweet potato, pepper, balsamic vinegar, lemon juice, dijon mustard, garlic powder, fresh parsley, mixed greens, walnuts, crumbled feta cheese

Provided by Julie Klink

Categories Lunch

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 beets
1 cup olive oil, divided
1 ½ teaspoons salt, divided
1 red onion, cut into wedges
4 carrots, peeled and chopped
2 parsnips, peeled, chopped
1 sweet potato, peeled, chopped
¾ teaspoon pepper, divided
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon dijon mustard
½ teaspoon garlic powder
3 tablespoons fresh parsley, chopped
6 cups mixed greens
1 cup walnuts, chopped
½ cup crumbled feta cheese

Steps:

Preheat oven to 425˚F (220˚C).
On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
Create 3 circular spaces for the beets. Place the 3 beets on the pan.
Bake for 1 hour until with vegetables begin to crisp and caramelize.
In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
Serve with walnuts and feta.
Enjoy!

Nutrition Facts : Calories 935 calories, Carbohydrate 41 grams, Fat 82 grams, Fiber 9 grams, Protein 15 grams, Sugar 19 grams

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