roasted root vegetable salad

hello world,

this weekend, we tried another recipe from this month’s food and wine magazine. as always, i never manage to make the recipe exactly as instructed, but the results were fabulous. good enough that it’s on the menu again this weekend. the original recipe served 4 and called for well as more carrots than we had in the house. i doubled the dressing and attempted to double the vegetables as well.  here’s what i did:

roasted root vegetable salad

ingredients: 1 celery root, peeled and sliced in 3/4 inch chunks, 2 small carrots peeled and sliced in 3/4 inch chunks, 3-4 parsnips peeled and sliced in 3/4 inch chunks, 1 medium sweet potato cut into 1 inch pieces, 1 medium red onion sliced into 1/2 inch wedges, 1/2 a cup walnuts, 3 tsp lemon juice, 3 tsp balsamic vinegar, 1 tsp dijon mustard, olive oil, feta cheese, 1/4 cup chopped parsley, salt and pepper

  1. preheat oven to 425 degrees while chopping vegetables.
  2. toss vegetables to coat with olive oil and season with salt and pepper.
  3. arrange in a roasting pan with a lip and roast for approximately 45 minutes, stirring once or twice, until vegetables are soft and lightly browned.
  4. put walnuts in a pie plate and roast for about 6 minutes. let cool then coarsely chop.
  5. prepare dressing: in a measuring cup, whisk together lemon juice, vinegar and dijon mustard. add salt and pepper, then whisk in 2 tbsp olive oil. immediately before putting the dressing on the salad, gently fold in the chopped parsley.
  6. place roasted vegetables in a large serving bowl, add walnuts, pour dressing on top and stir through.
  7. crumble feta on top to taste. (original recipe called for 1/4 cup, doubled is 1/2 a cup. i didn’t measure.)

the original recipe was served as a side dish for sea bass, but we roasted ruby trout for our protein. i fell in love a little with this salad. it was warm and satisfying and the left overs tasted wonderful the next day, too. i would serve it with chicken, fish or meat in the future.

i should note that i’d never worked with celery root before and it was kind of weird. i found it terribly difficult to peel and ended up chopping the top and bottom off altogether. i cut it into pieces about 2 inches long and 3/4 of an inch wide. the carrot and parsnip pieces should be the same size as each other and the sweet potato should be cubed as noted above. that will allow the most even cooking.

enjoying an end of winter salad,



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