Posts Tagged ‘root vegetables’


    Date: 2010.12.26 | Category: RECIPES, Salads | Response: 2

    I was first introduced to this special dish at last year’s Thanksgiving potluck. One of our girlfriend made it and we all asked for the recipe it was so unique and delicate.
    It is such an original way to eat winter root vegetables without glazing them in lots of sugar!
    Especially around the holidays in the US! I can’t handle so much sweet personnally. It features parsnips, a not so well known root vegetable, yet so exquisite in flavoring. It also has sweet potatoes and beets which give the dish, its rich red color. The salad keeps well in the refrigerator and tastes even better the next day. The root vegetables are not boiled but just roasted so they will keep all their nutrients.Ingredients:
    3-4 parsnips
    2 large sweet potatoes
    2 medium beets
    1 Tbl rosemary
    1 Tbl olive oil
    1/4 cup of pecans or walnuts (optional)
    1/4 cup of dried cranberries
    2 scallions sliced

    Salad dressing:
    1 Tbl Dijon mustard
    1/4 cup of white or cidar vinegar
    1 Tbl vegan mayonnaise (optional)
    1 tsp sugar (any othersweetener will do)
    1 tsp cumin
    1/4 cup olive oil
    Salt and pepper


    1. Preheat oven to 400F
    2. Peel and chop the parsnips and sweet potatoes. In a salad bowl, mix a few table spoons of olive oil, a little salt and some crushed rosemary.
    3. You can add more herbs if you want, like garlic or thyme etc, it is up to you but don’t get too carried away.
    4. Mix the parsnip and sweet potatoes in the oil. Trim the beets and individually wrap them into aluminum foil.
    5. Pour the parsnip onto a lightly oiled cookie tray and place the beets in the oven. Bake for 45mn.
    6. Remove from the oven and let cool off. Be careful not to burn your fingers when opening the foil around the beets. I ran the beets under cold water to remove the skin and cool them off faster.
    7. Cut the beets into cubes.
    8. Mix all the ingredients of the dressing except for the olive oil. Add the oil slowly and whisk to emulsify the dressing.
    9. Pour the root vegetable into a large salad bowl, pour the dressing over it and mix. Add the nuts and dried cranberry at the end.
    10. The salad can be eaten warm or cold. Both are delicious. Garnish with a little parsley or some chives for extra flavoring and green contrast.

    This is such a great way to enjoy root vegetables this winter! You can try other root vegetables with the same recipe like rutabaga.

    Bon Appétit
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