Warm Winter Root Vegetable Salad
 
Prep time
Cook time
Total time
 
This salad is colorful, nutritious and so satisfying. It is a great addition to any holiday meal. It can be served warm or cold and will keep refrigerated for a week.
Author:
Recipe type: Salad
Cuisine: European
Serves: 4
Ingredients
  • 3-4 parsnips diced
  • 2 large sweet potatoes diced
  • 2 medium beets diced
  • 1 Tbl rosemary
  • 1 Tbl olive oil
  • ¼ cup of chopped pecans or walnuts (optional)
  • ¼ cup of dried cranberries
  • 2 scallions sliced
  • Salad dressing:
  • 1 Tbl Dijon mustard
  • ¼ cup of white or cider vinegar
  • 1 Tbl vegan mayonnaise (optional)
  • 1 tsp sugar (any other sweetener will do)
  • 1 tsp cumin
  • ¼ cup olive oil
  • Salt and pepper
Instructions
  1. Preheat oven to 400F
  2. Peel and chop the parsnips and sweet potatoes. In a salad bowl, mix a few tablespoons 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 doesn’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.
Recipe by Kind Cooking at https://kindcooking.com/winter-root-vegetable-salad/