Root Vegetable Salad with Fried Eggs

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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4 carrots, diced

4 parsnips, diced

1 small red onion, thinly sliced

1 clove garlic, finely chopped

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

6 slices bacon, diced

2 tablespoons rice vinegar

1 5-ounce package baby arugula or mixed greens (about 8 cups)

1/2 cup fresh parsley leaves

1/4 cup grated parmesan cheese, plus more for topping

4 large eggs


  1. Preheat the oven to 450 degrees F. Toss the carrots, parsnips, red onion, garlic and 2 tablespoons olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes.
  2. Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
  3. Whisk the remaining 2 tablespoons olive oil and the vinegar in a large bowl. Add the roasted vegetables, bacon, arugula, parsley and parmesan. Season with salt and pepper and toss.
  4. Heat the reserved bacon drippings in the skillet over medium-high heat. Crack in the eggs and fry until just set, about 4 minutes. Serve over the salad and top with more parmesan.