Seasonal Kitchen

Roasted Vegetables with Garlic Mustard Dressing

Average: 5 (8 votes)
(8 votes)
Roasted Vegetables with Garlic Mustard Dressing

Roasted vegetables with garlic mustard dressing - Spicy vegetable mix that tastes not only vegetarians!

share Share
bookmark_border Copy URL
Health Score:
94 / 100
50 min.

Healthy, because

Even smarter

Nutritional values

This salad is a real mix of vital substances: folic acid from beet, vitamin A and beta-carotene from tomatoes, sweet potatoes and carrots, iron from spinach and protein and calcium from cheese.

The crunchy salad can be modified vegan in no time: Simply replace the honey with agave syrup and the cheese with fried tofu cubes.

1 serving contains
(Percentage of daily recommendation)
Calorie377 cal.(18 %)
Protein15 g(15 %)
Fat15 g(13 %)
Carbohydrates44 g(29 %)
Sugar added1 g(4 %)
Roughage11.2 g(37 %)
Vitamin A3.4 mg(425 %)
Vitamin D0 μg(0 %)
Vitamin E9.2 mg(77 %)
Vitamin K218.9 μg(365 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin5 mg(42 %)
Vitamin B₆0.8 mg(57 %)
Folate252 μg(84 %)
Pantothenic acid2.2 mg(37 %)
Biotin18.8 μg(42 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C97 mg(102 %)
Potassium1,607 mg(40 %)
Calcium149 mg(15 %)
Magnesium100 mg(33 %)
Iron4 mg(27 %)
Iodine18 μg(9 %)
Zinc1.6 mg(20 %)
Saturated fatty acids1.9 g
Uric acid100 mg
Cholesterol0 mg
Complete sugar22 g


3 red onions
8 ozs young Beets
14 ozs young carrots (1 bunch)
14 ozs Sweet potato (1 sweet potato)
12 ozs Asparagus
10 ozs Cocktail tomatoes
1 sprig rosemary
4 Tbsps olive oil
3 ozs Baby spinach
¾ oz parsley
2 garlic cloves
4 Tbsps White vinegar
1 Tbsp Mustard
1 tsp Agave syrup (or honey)
5 ozs Feta
How healthy are the main ingredients?
carrotSweet potatoFetaolive oilMustardparsley

Preparation steps


Peel onions, halve and cut into wedges. Peel beet, wash and cut into wedges. Clean, wash and halve carrots lengthwise. Peel sweet potato, wash and cut into wedges or coarse pieces. Wash asparagus, cut off the woody ends and peel the lower third of the spears. Wash tomatoes. Wash rosemary, shake dry and chop the needles.


Mix onions, sweet potato, carrots and beet with 2 tbsp. oil, season with rosemary, salt and pepper. Spread on a baking tray covered with baking paper and bake in a preheated oven at 180 °C / 350˚F for about 15-20 minutes, turning occasionally during this time. Then add tomatoes and asparagus and cook for another 15 minutes.


In the meantime, wash spinach and parsley and shake dry, pluck off parsley leaves. For the dressing, peel and finely chop the garlic. Mix vinegar with garlic, mustard, 1-2 tablespoons water, and agave (or honey). Whisk with remaining oil and season with salt and pepper.


Remove the vegetables from the tray and arrange on plates together with spinach and parsley. Crumble the feta on top and drizzle with the dressing.