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.
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.
- 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
- 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.