Around the holidays, I have noticed that it is rare to find a satisfying salad to accompany all the cooked food. I was first introduced to this special dish a few years ago at a Thanksgiving potluck. One of our girlfriends 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 with lots of brown 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. You can also use turnips if you like them. Add some fresh herbs like rosemary or thyme, green onions, dried cranberries, and walnuts and you have the perfect holiday salad!
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 and bring their natural sweetness.
The salad dressing
To coat the root vegetables, you need a nice thick dressing that combines some Dijon mustard, a little vegan mayonnaise, a dash of sugar, some cumin. Just enough to dress up the vegetables without stealing their natural flavor.
To coat the root vegetables, you need a nice thick dressing that combines some Dijon mustard, a little vegan mayonnaise, a dash of sugar, some cumin. Just enough to dress up the vegetables without stealing their natural flavor.
This is such a great way to enjoy root vegetables this winter! You can try other root vegetables like turnip or rutabaga.
Bon Appétit
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: Kindcooking
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
- Preheat oven to 400F
- 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.
- 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.
- Mix the parsnip and sweet potatoes in the oil. Trim the beets and individually wrap them into aluminum foil.
- Pour the parsnip onto a lightly oiled cookie tray and place the beets in the oven. Bake for 45mn.
- 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.
- Cut the beets into cubes.
- Mix all the ingredients of the dressing except for the olive oil. Add the oil slowly and whisk to emulsify the dressing.
- 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.
- 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.
