Recipe Roasted Beet and Parsnip Salad

Mountain Cat

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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.

roasted-beet-parsnip-salad.jpg



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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