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Roasted Root Vegetable Salad with Herbed Breadcrumbs


  • 2 pounds mixed root vegetables (such as carrots, celery root, beets, and parsnips), peeled, cut on a diagonal into 2-inch pieces
  • 2 sprigs oregano plus 2 tablespoons chopped leaves
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1/2 cup very coarse fresh breadcrumbs
  • 1 tablespoon chopped flat-leaf parsley plus 2 tablespoons whole leaves
  • 1 tablespoon finely chopped chives
  • 1 tablespoon fresh lemon juice
  • 1 cup reduced-fat (2%) or whole Greek yogurt


  • Preheat oven to 425°. Combine root vegetables, 2 oregano sprigs, and 2 Tbsp. oil in a large bowl. Season with salt and pepper; toss to coat. Place on a rimmed baking sheet and roast, stirring occasionally, until vegetables are tender and starting to turn golden brown, 20–25 minutes.
  • Meanwhile, combine breadcrumbs and 1 Tbsp. olive oil in a large pan, preferably nonstick, set over medium-high heat. Toast, stirring frequently, until breadcrumbs are golden brown and crisp, 6–8 minutes. Transfer to a small bowl and mix in chopped oregano, chopped parsley, and chives. Season with salt and pepper; set aside.
  • Drizzle roasted root vegetables with lemon juice and remaining 1 Tbsp. olive oil, sprinkle with whole parsley leaves and season with salt and pepper, if desired.
 Divide yogurt among shallow bowls or plates. Arrange root vegetables around and sprinkle breadcrumbs over.

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