Recipe Roasted Beet and Parsnip Salad

Mountain Cat

12 Apr 2019
Local time
7:10 AM
Hilltowns of Massachusetts
Roasted Beet and Parsnip Salad
(AKA Beetroot for much of the world.)

3 small/medium beets
1/2 large parsnip
avocado oil, to coat
ground nutmeg
cracked black pepper

salad greens, lightly shredded to bitesize, if needed (depicted are baby greens, so I didn’t shred).
2 radishes, quartered
2 slices red onion, chopped
maybe an ounce or two of soft goat cheese
Optional salad dressing: splash of extra virgin olive oil and some lemon juice.


Cut off any blemishes on the beets (if they are large beets, you may wish to peel them. These were smaller and organic (farmer’s market) so I let them be. Peel the parsnip. Cut both into large segments. Coat with a little avocado oil, just enough to adhere. Sprinkle nutmeg and pepper to taste. Wrap this all up tightly in foil and roast at 400 F for 50-55 minutes.

Allow to cool and then place in fridge.

The next day (or whenever convenient, and the previous is chilled):

Spread out the greens.

Top with a mixture of all the other ingredients. Serve. (I personally don’t always use a salad dressing if my salad ingredients are interesting enough on their own, but your mileage may vary.)
I like the simplicity but I especially like the use of nutmeg - an ingredient not often found in a salad. You know, this would work as a warm salad too.
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