Make the most of as many root vegetables you can get hold of for this wonderfully nutritious warm salad.
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Units: US | Metric
- 1 kg root vegetables (such as carrots, parsnip, celeriac, swede, sweet potato, small potatoes, shallots, beetroot)
- 2 teaspoons caraway seeds
- 3 sprigs thyme
- 6 sticks celery, cut into 2in pieces
- 8 garlic cloves, left unpeeled and smashed with the back of a knife
- 2 tablespoons olive oil
- 1 pinch flaked sea salt
- 1 pinch fresh ground black pepper
- 2 tablespoons parsley, chopped
For the vinaigrette
- 1Pre-heat the oven to 400°F
- 2Peel and cut the vegetables into similar sizes (potatoes can be left unpeeled).
- 3Toss the roots with the caraway seeds, thyme, garlic, olive oil and seasoning in a large roasting tray.
- 4Roast for about 45 minutes, until all the vegetables are cooked though. Turn them a few times whilst cooking.
- 5To make the vinaigrette, place all of the ingredients in a screw topped jar and shake together.
- 6Once the vegetables are cooked, toss with the dressing and scatter with the parsley. Serve hot.
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Nutritional Facts for Roast Root Vegetable Salad With Dijon Vinaigrette
Serving Size: 1 (88 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 175.9
- Calories from Fat 154
- Total Fat 17.2 g
- Saturated Fat 2.3 g
- Cholesterol 0.0 mg
- Sodium 65.0 mg
- Total Carbohydrate 5.6 g
- Dietary Fiber 1.5 g
- Sugars 2.3 g
- Protein 1.1 g
The following items or measurements are not included:
flaked sea salt
white wine vinegar