Warm Root Vegetable Salad in Horseradish Vinaigrette ♥

Warm Root Vegetable Salad with Horseradish Vinaigrette, another easy Salad Supper ♥ A Veggie Venture. Easily Made Vegan. Gluten Free. Whole30 Friendly.
A celebration of fall on a plate, a medley of root vegetables (you know, like potatoes, sweet potatoes, carrots and turnips plus more unusual vegetables like celeriac, rutabaga, parsnips and kohlrabi) diced and roasted in the oven, then tossed with a mustard-y vinaigrette with a small spike of horseradish. The combination makes a great base for a supper salad or a even breakfast eggs.

Fresh & Seasonal. A Fall Classic. Great for Meal Prep. Scales from Small Plates to Large Platters. Easily Made Vegan. Naturally Gluten Free. Whole30 Friendly.

Call It a Day of Food Blogger Inspiration

#1 Inspired by moans heard all the way from Scotland, my Dad and I set out on a glorious fall day in search of banh mi, the sandwich, and found St. Louis' very own Banh Mi, the restaurant. We soon understood for ourselves the simple pleasure of one of many incarnations of this Vietnamese sandwich along with a lemon grass noodle soup.

But when the few tables around us cleared, more fascinating still was the connection that formed between my Dad and the Vietnam-born owner, only ten years apart in age yet veterans of wars separated by three decades. In the quiet empty room, the two spoke the language of old soldiers, hampered by hearing loss and thick accent but built on respect for honor, duty and human communion. Twas a moment to remember.

#2 Home, I moved to the kitchen inspired by the lovely root vegetables at Soulard Market and by the mind picture of StephenCooks' marinated root vegetable salad. For reasons of timing and inclination, my own salad veered considerably from Stephen's; still, the two versions remain much the same in spirit, simple celebrations of fall root vegetables.

Call it a lovely day, a lovely supper.

How to Roast Root Vegetables

Root vegetables are roasted just like other vegetables, cut up in even sizes, tossed with an oil like olive oil, seasoned and then spread evenly across a baking sheet to roast in a hot oven until they're cooked through and often although not here, a little bit crispy.

Extra Resources

Want to know more about roasting vegetables? How to Roast Vegetables

If you'd like to know which vegetables are root vegetables, you'll want to check the list here, What Are Root Vegetables?

Just updated. First published way back in 2006.


Hands-on time: 35 minutes
Time to table: 90 minutes
Servings vary, depending on how much you roast

This is a "concept" recipe, it begs for your own changes and inspiration.

Allow for Color – Use at least 4 root vegetables + red onion
Allow for Size – Cut all the root vegetables about the same size, 1/2 inch or smaller
Allow for Shrinkage – Allow 4 cups (about 450g) diced uncooked vegetables + 1 tablespoon olive oil + salt & pepper to yield 2 cups of roasted vegetables
For Roasting – A large sheet pan holds about 6 cups of diced uncooked vegetables spread in a single layer without crowding; you can put two trays into an oven on different racks, just be sure to switch positions after 30 minutes
For a Salty Surprise – Allow 1/2 ounce (about 15g) pancetta, chopped small, for every 4 cups diced uncooked vegetables; stir it in during the last 15 minutes of roasting

For a Side Dish – Allow 1/2 cup roasted vegetables + 1/2 tablespoon Horseradish Vinaigrette
For a Main Dish for a Light Eater – Allow 1 cup roasted vegetables + 1 tablespoon Horseradish Vinaigrette
For a Main Dish for a Bigger Appetite – Allow 2 cups roasted vegetables + 2 tablespoons Horseradish Vinaigrette

Carrots, ends trimmed, peeled, thick ends halved or quarter, then cut cross-wise
Celeriac, heavy skins removed with a knife, cut cross-wise about 1/2" thick, then diced
Kohlrabi, ends and knobs strimmed, peeled with a paring knife, cut cross-wise about 1/2" thick, then diced
Parsnips, ends trimmed, peeled with a paring knife if coated in wax, quartered lengthwise, then diced
Rutabaga, heavy skins removed with a knife, cut cross-wise about 1/2" thick, then diced
Turnips, ends trimmed, peeled with a carrot peeler, cut cross-wise about 1/2" thick, then diced
Sweet potato, peeled with a carrot peeler, cut cross-wise about 1/2" thick, then diced
Yukon Gold potatoes, skins on, cut cross-wise about 1/2" thick, then diced
Red onion, halved and then cut into wedges

Pancetta, chopped small, 1/2 ounce (about 15g) for every 4 cups diced uncooked vegetables

(makes about 8 tablespoons, enough for 8 cups roasted vegetables)
6 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 teaspoons horseradish (or to taste)
2 tablespoons olive oil
Salt & pepper to taste

ROASTED VEGETABLES Heat oven to 400F/200C. Trim and dice the vegetables. For every 4 cups (450g) uncooked diced vegetables, toss with 1 tablespoon olive oil and season generously with salt and to taste with pepper; toss everything really well so all the vegetable pieces get touched by the oil, salt and pepper.

Arrange up to 6 cups of uncooked diced vegetables in a single layer on a bare baking sheet, no need for parchment or oiling the baking sheet; use more than one baking sheet if needed. Sprinkle the top with additional salt.

(Note, you're going to roast for 60 minutes total. that's good to know, up front!) Roast for 30 minutes, if using two baking sheets, put one sheet on the bottom rack, the other on the rack just above the center. After 30 minutes, remove the sheets from the oven, stir and re-distribute. Return to the oven, swapping lower and upper positions if using two. Roast for 15 minutes.

TO FINISH Pull out one or both of the baking sheets and sprinkle with the pancetta. Roast for another 15 minutes.

HORSERADISH VINAIGRETTE While the vegetables roast, whisk together vinaigrette ingredients in a small bowl.

ASSEMBLE If eating all the roasted vegetables, transfer them to a bowl and stir in some/all the Horseradish Vinaigrette. If only eating some of the roasted vegetables, dress only what will be eaten right then, the vegetables keep better separate from the Vinaigrette.

TO SERVE As shown, serve over greens (no need to dress the greens, the Horseradish Vinaigrette will be enough) with cooked quinoa, How to Cook Quinoa for Meal Prep. Sweet Pumpkin Seed Crumbles would add a bit of sweet crunch, a crumbled "stinky" cheese like a blue or gorgonzola would be good too. Make it a feast!

MAKE-AHEAD The vegetables can be prepped several hours in advance, except the potatoes and sweet potatoes which will turn brown.

LEFTOVERS The roasted-vegetable leftovers are good but not quite as fresh as for the first meal. We especially love using leftover roasted vegetables at breakfast the next morning as a base for fried eggs.

THE BEAUTY OF THIS COMBINATION I love this recipe, all the vegetables have about the density and so if they're cut up the same size, they cook at about the same rate. If you add other non-root vegetables, think about how you think they'd cook in comparison. It's not that you can't use them, but you might want to add them at the 15-, 30- or even 45-minute mark.
WEIGHT WATCHERS This is an easy dish to make freestyle-friendly, just limit (or omit) the three vegetables which don't qualify for Freestyle, that's the parsnips, potatoes and sweet potatoes. It's not a root vegetable but butternut squash would be a good substitute for any one of those.
PANCETTA! I love the pancetta (or how about crisp bacon?) but without it, this would make a great vegetarian (vegan, even) dish that most will enjoy. Note to Vegetarians

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Still Hungry?


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Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.

© Copyright Kitchen Parade 2006 & 2019

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Horseradish vinaigrette...inspired!

  2. Oh, man...Alanna...this sounds so delicious! I love roasted root vegetables, and I really love the kick of horseradish. I'm definitely going to give this a try. Thanks for sharing it!

    The Inadvertent Gardener

  3. I love root vegetables. A great fall celebration. And thank you for the charming story that began the post! I love when people of different backgrounds, etc. still can relate on such timeless issues as wars, etc.

  4. That does sound like a lovely supper, both for the food and the conversation.

    Ari (Baking and Books)

  5. Here in Sweden root vegetables are all you can find from now on until June (if you don´t fancy haricots verts from Kenya and such!)so I am on a steady look-out for good recipes. I have only had kohlrabi raw but it seems like I could try to cook it as well....

  6. Jeff ~ Thanks! I thought so! I didn't use enough though, it tasted plenty horse-radishy with the vinaigrette alone, washed out when the vegetables were tossed in.

    Genie ~ It is! Let me know how it goes ...

    Lady A ~ It was a remarkable few moments, yes, a new perspective on my Dad, too.

    Ari ~ Indeed.

    Clivia ~ I remember well how starches overtook the table during the winter when I lived in Finland. I've really learned a new appreciation for root vegetables in the last while ...

  7. Well YUM...I'm going to try this variation tonight!

  8. THIS was fabulous! After the root veggies had cooked for an hour, I tossed in a cup or two of quartered mushrooms and cooked it all for another 30 minutes. YUM! Next time, I'll add thick-sliced zucchini with the mushrooms.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna