share

Winter Root Salad

by
Warm Roasted root Salad
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 because it was so unique and delicate.
It is such an original way to eat winter root vegetables without glazing them in lots of sugar!
It features parsnips, a not so well known root vegetable with an exquisite delicate flavor. 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

PREPARATION:

  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
Warm Winter Root Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 3-4 parsnips
  • 2 large sweet potatoes
  • 2 medium beets
  • 1 Tbl rosemary
  • 1 Tbl olive oil
  • ¼ cup of pecans or walnuts (optional)
  • ¼ cup of dried cranberries
  • 2 scallions sliced
  • Salad dressing:
  • 1 Tbl Dijon mustard
  • ¼ cup of white or cidar vinegar
  • 1 Tbl vegan mayonnaise (optional)
  • 1 tsp sugar (any othersweetener will do)
  • 1 tsp cumin
  • ¼ cup olive oil
  • Salt and pepper
Putting it Together
  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.

Categories:
Avatar

As a self-taught vegan chef, food consultant and animal lover, I feel so blessed to share my passion for great tasting international karma-free food that is kind to animals, our health and the planet.
  1. Avatar
    • Leina
    • December 27, 2010

    This dish looks so festive and cheerful. Must be delicious.

  2. Avatar
    • GourmetVeganChef
    • December 28, 2010

    It really is delicious. You will discover the exquisite flavor of parsnips if you are not familiar with it.

    Fun nutritional fact about parsnips you may not know: They contains potassium and folate (vitamin B) which are beneficial to the heart. They are low in saturated fat, sodium and cholesterol levels.
    Because they have a high nutritional value they makes an ideal food for people who are trying to lose their weight and boost up their immune system. What's not to like?
    Oh, I forgot, you can also it them raw in salads!

Leave a Reply

Your email address will not be published.

Rate this recipe:  

Kind Cooking
Close Cookmode