Roasted Autumn Vegetable Salad 🥗
Overview:
- Name: Roasted Autumn Vegetable Salad
- Cook Time: 1 hour
- Prep Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Description: Indulge in the rich flavors of fall with this Roasted Autumn Vegetable Salad, featuring a medley of earthy beetroots, sweet carrots, and savory parsnips, all brought together with a creamy Dijon mustard dressing.
- Recipe Category: Vegetable
- Keywords: European, Weeknight, < 4 Hours
- Servings: 4
- Calories: 380.5 per serving
- Aggregated Rating: ⭐⭐⭐⭐⭐ (5/5)
- Nutritional Information (per serving):
- Fat: 38.1g
- Saturated Fat: 5.8g
- Cholesterol: 10.9mg
- Sodium: 99.7mg
- Carbohydrates: 9.9g
- Fiber: 2.7g
- Sugar: 5.8g
- Protein: 2.4g
- Fat: 38.1g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Beetroots |
| 4 | Carrots |
| 4 | Parsnips |
| 2 tbsp | Olive oil |
| 6 | Walnuts |
| 100g | Dijon mustard |
| Sour cream | |
| 1 1/2 tbsp | Sherry wine vinegar |
| 100ml | Red wine vinegar |
| 2 tbsp | Walnut oil |
Instructions:
-
Cook the Beetroots:
- Trim the stalks, avoiding cutting the roots to prevent bleeding.
- Place beetroots in a saucepan, cover with cold water, and add a pinch of salt.
- Simmer for 50-60 minutes until tender.
- Test tenderness by gently pulling skin; if loose, drain and cool.
-
Preheat Oven:
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-
-
Prepare Carrots and Parsnips:
- Peel, trim, and quarter carrots and parsnips lengthwise.
- Optionally, blanch for a creamier finish.
- Preheat roasting tray with oil, then fry vegetables until colored.
- Season with salt and pepper.
- Roast in preheated oven for 15-20 minutes until crispy.
-
Prepare Dressing:
- Whisk together mustard, sour cream, and vinegars.
- Gradually add oil while whisking to emulsify.
- Adjust thickness with water if needed.
- Season with salt and pepper.
-
Assemble Salad:
- Dice half of the beetroots and mix with dressing for a pink ripple effect.
- Arrange carrots and parsnips on plates, sprinkle with remaining beetroots.
- Toss walnuts with salad leaves, drizzle with walnut oil, if desired.
- Season with salt and pepper, then spoon dressing over and around the salad.
-
Serve:
- Enjoy your vibrant and flavorful Roasted Autumn Vegetable Salad as a satisfying main or hearty side dish!
This recipe celebrates the rich colors and flavors of autumn, combining the sweetness of carrots, earthiness of beetroots, and nuttiness of walnuts, all brought together with a creamy Dijon mustard dressing. It’s perfect for a cozy weeknight dinner or a festive fall gathering. So, gather your ingredients and let’s embark on a culinary journey through the season!
