Description
A fresh and crunchy salad featuring roasted root vegetables and crispy rice for added texture.
Ingredients
Scale
- 2 cups mixed root vegetables (carrots, beets, parsnips), diced
- 1 cup cooked rice
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced root vegetables with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
- Roast vegetables for 25 minutes until tender and slightly crispy.
- Heat remaining oil in a pan. Add cooked rice and fry until crispy.
- Combine roasted vegetables, crispy rice, and lemon juice in a bowl.
- Garnish with fresh parsley and serve immediately.
Notes
- Use day-old rice for best crispiness.
- Adjust salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Frying
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: root vegetable salad, crispy rice, vegetarian salad