Roasted Root Vegetable Salad

Ingredients

• 1 medium sweet potato (about 4 oz), cut into ¾-inch cubes
• 1 medium yellow potato, cut into ¾-inch cubes (may substitute parsnip)
• 1 medium carrot, peeled, cut into ¾-inch slices
• 1 small red onion, cut into ½-inch wedges
• 2 medium celery stalks, cut into ¾-inch slices
• 1 medium beet, cut into ¾-inch cubes
• 1½ tablespoons extra virgin olive oil, divided
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon balsamic vinegar
• 2 teaspoons fresh lemon juice s Veg: 1
• ½ teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh cilantro, chopped
• 2 tablespoons walnuts, finely chopped
• 1 ounce reduced-fat crumbled feta cheese

Directions

1. Preheat oven to 425° F.
2. In large bowl, toss together potatoes (sweet and yellow), carrot, red onion, celery, beet, and ½ tablespoon of the oil, coating well. Season with sea salt and pepper
3. Arrange vegetables on a cookie sheet, and spread mixture evenly in a single layer. Roast, stirring several times, until tender and beginning to brown, about 50 minutes.
4. In small bowl, whisk together vinegar, lemon juice, and Dijon mustard with remaining 1 tablespoon oil, and stir in parsley and cilantro. Drizzle dressing over vegetables, add walnuts, and gently toss.
5. Top with crumbled feta. Serve warm or at room temperature.