Colorful Roasted Vegetable and Bean Salad
Elevate your meal with this vibrant Colorful Roasted Vegetable and Bean Salad, packed with nutrients and flavor. This recipe features an array of roasted seasonal vegetables—sweet potato, beetroot, parsnip, potato, and carrot—paired with the earthiness of kidney beans. The salad is enriched with creamy feta cheese and topped with crunchy cashew nuts for added texture. A drizzle of olive oil and balsamic vinegar dressing ties everything together for a refreshing, wholesome dish perfect for lunch or dinner. Great for sharing with friends and family, this salad is a beautiful addition to any gathering!
4
Servings
N/A
Calories
13
Ingredients
Ingredients
Sweet Potato
1 (peeled and chopped)
Carrot
1 large (peeled and chopped)
Parsnip
1 large (peeled and chopped)
Potato
1 (peeled and chopped)
Beetroot (Red Beet)
1 large (peeled and chopped)
Cooking Oil
1 tablespoon (for roasting)
Salt
1 teaspoon (to taste)
Cooked Kidney Beans
1 cup (rinsed thoroughly)
Cashew Nuts
1/2-1 cup (toasted (optional))
Feta Cheese
1/2 cup (crumbled)
Rocket (Arugula)
2 cups (washed and dried)
Olive Oil
1 tablespoon (for dressing)
Balsamic Vinegar
1 tablespoon (for dressing)
Instructions
1
Preheat your oven to 200°C (400°F).
2
Peel and chop the sweet potato, carrot, parsnip, potato, and beetroot into bite-sized pieces.
3
In a large bowl, toss the chopped vegetables with cooking oil and salt until evenly coated.
4
Spread the vegetables in a single layer on a baking tray and roast for about 20-25 minutes, or until tender and slightly caramelized. Stir halfway through cooking for even roasting.
5
Once cooked, remove from the oven and allow the vegetables to cool slightly.
6
In a separate bowl, rinse the kidney beans thoroughly and then add them to the roasted vegetables.
7
Crumble the feta cheese and sprinkle in the cashew nuts.
8
Add the rocket (arugula) to the bowl with the vegetables and beans.
9
In a small bowl, whisk together the olive oil and balsamic vinegar until well combined.
10
Drizzle the dressing over the salad mixture and gently toss all ingredients together until well-combined.
11
Serve the salad warm, at room temperature, or chilled.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Colorful Roasted Vegetable and Bean Salad.
How many servings does this recipe yield?
This recipe makes 4 servings.
What vegetables are included in the roasting mix?
The salad includes sweet potato, carrot, parsnip, potato, and beetroot.
At what temperature should the oven be preheated?
The oven should be preheated to 200°C (400°F).
How long do the vegetables need to roast?
The vegetables should be roasted for about 20-25 minutes.
Should I stir the vegetables while they are in the oven?
Yes, stir the vegetables halfway through the cooking time for even roasting.
What type of beans are used in this salad?
The recipe uses 1 cup of cooked kidney beans.
Is this recipe gluten-free?
Yes, according to the recipe tags, this dish is gluten-free.
How can I make this salad vegan?
To make it vegan, you can omit the feta cheese or use a plant-based cheese alternative.
What are the ingredients for the salad dressing?
The dressing is a simple mixture of olive oil and balsamic vinegar.
What kind of cheese is added to the salad?
The recipe calls for 1/2 cup of crumbled feta cheese.
What type of nuts are used for crunch?
The salad features 1/2 to 1 cup of cashew nuts.
Should the cashew nuts be toasted?
Toasting the cashew nuts is optional but recommended for extra flavor.
What greens are added to the salad?
The recipe uses 2 cups of rocket, also known as arugula.
Do I need to peel the vegetables before roasting?
Yes, the instructions specify peeling and chopping the sweet potato, carrot, parsnip, potato, and beetroot.
Can this salad be served cold?
Yes, you can serve the salad warm, at room temperature, or chilled.
What is the recommended size for the chopped vegetables?
The vegetables should be chopped into bite-sized pieces.
How many total ingredients are in this recipe?
There are 13 ingredients in total.
What oil should be used for roasting?
One tablespoon of cooking oil is used to toss the vegetables before roasting.
Should I rinse the kidney beans?
Yes, the kidney beans should be rinsed thoroughly before being added to the roasted vegetables.
Is this dish suitable as a side?
Yes, it is tagged as a sidedish, though it is hearty enough for lunch or dinner.
How much salt is used in the recipe?
The recipe suggests 1 teaspoon of salt, or to taste.
What is the culinary style of this recipe?
This is an Australian-style healthy salad.
How do I combine the dressing?
Whisk the olive oil and balsamic vinegar in a small bowl until well combined.
What should the texture of the vegetables be after roasting?
The vegetables should be tender and slightly caramelized.
Can I use a different type of vinegar?
The recipe calls for balsamic vinegar, but you could experiment with others, though it will change the flavor profile.
How much rocket is needed?
You will need 2 cups of washed and dried rocket (arugula).
Is it necessary to let the vegetables cool?
The recipe recommends allowing the vegetables to cool slightly before adding the other ingredients.
How do I incorporate the dressing into the salad?
Drizzle the dressing over the mixture and gently toss all ingredients together.
What makes this salad 'colorful'?
The mix of orange carrots, purple beetroot, and green rocket creates a vibrant, colorful presentation.