Imagine a vibrant and colorful salad that brings together the bold flavors of roasted vegetables and tangy artichokes. This Roasted Antipasto Salad with Artichokes, Beets, and Asparagus is not just a salad; it’s a celebration of taste and texture that will brighten any meal. The combination of earthy beets, tender asparagus, and zesty artichokes makes it a dish everyone will love, whether served as a side or a main course.
This recipe is perfect for those who appreciate the beauty of seasonal vegetables. Each bite is an explosion of flavors, from the sweetness of the roasted beets to the crispness of the asparagus. Toss in some olives and cheeses, and you’ve got a dish that’s both satisfying and sophisticated.
Delicious Roasted Antipasto Salad
This Roasted Antipasto Salad with Artichokes, Beets, and Asparagus is a delightful medley of flavors and textures. The roasted vegetables provide a warm, smoky flavor, while the artichokes add a tangy bite, making this salad a perfect choice for any occasion.
Ingredients
- 2 medium beets, peeled and diced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled (optional)
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Beets: Spread the diced beets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender.
- Roast the Asparagus: On a separate baking sheet, toss the asparagus with olive oil, salt, and pepper. Add to the oven during the last 10 minutes of roasting the beets.
- Combine Ingredients: In a large bowl, combine the roasted beets, asparagus, artichokes, cherry tomatoes, and olives.
- Dress the Salad: In a small bowl, whisk together olive oil, balsamic vinegar, oregano, salt, and pepper. Drizzle over the salad and toss gently to combine.
- Serve: Top with crumbled feta cheese, if desired, and serve immediately or chill for 30 minutes for flavors to meld.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4
- Calories: 180kcal
- Fat: 10g
- Protein: 4g
- Carbohydrates: 20g
