Roasted Root Vegetable Salad with Quick Pickled Red Onions and Thyme
 
 
Roasted root vegetables tossed in a maple vinaigrette and topped with quick pickled red onions and thyme.
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Ingredients
Roasted Vegetables
  • 5-6 cups of root vegetables (I used 3 beets, 3 carrots, 2 small sweet potatoes, 2 turnips and a parsnip)
  • 2-3 Tablespoons olive oil or melted coconut oil
  • Salt and pepper
  • Goat cheese (optional)
  • Walnuts or almonds (optional)
Maple Vinaigrette
  • 2 Tablespoons organic maple syrup
  • 2 Tablespoons apple cider vinegar
  • 2 teaspoons whole grain mustard
  • ¼ cup olive oil
Thyme Pickled Onions
  • 1 medium red onion
  • ½ cup rice vinegar*
  • 2 teaspoons cane sugar
  • Spring of thyme
  • pinch of sea salt
Instructions
  1. Preheat oven to 375 degrees
  2. Peel and cube vegetables and place in a large bowl. Drizzle with olive oil, salt and pepper. Toss to combine.
  3. Spread out on a sheet pan in an even layer. Place in the oven and roast until lightly browned and soft, about 30 minutes.
  4. Meanwhile, prepare Pickled Red Onions by peeling and slicing the onion into very thin slices.
  5. In a small saucepan, heat the vinegar, sugar and salt just until the sugar and salt dissolve. Place the thyme sprig in the pan and swirl around. Set aside.
  6. Place onions into a jar with a lid and pour vinegar over the onions to cover. Tuck the thyme sprig into the jar. (It depends on the size of your onion. You may need to double the recipe.) Place jarred onions in the fridge. They are good in an hour, great in 2 and for the next 5 days, at least.
  7. Prepare the vinaigrette. Combine all of the ingredients in a small glass measuring cup, whisk to combine.
  8. To assemble the salad, place roasted vegetables in a large bowl while still hot. Pour over vinaigrette and toss gently to combine. If desired, sprinkle with goat cheese and toasted walnuts or almonds. Serve immediately.
Notes
*Rice vinegar can be found in the Asian section of the grocery store. It has a mild acidity and is slightly sweet so I prefer it for pickling vegetables like this. A white wine vinegar would be a decent substitute.
Recipe by FamilyandForks at https://www.familyandforks.com/roasted-root-vegetable-salad-quick-pickled-red-onions-thyme/