Roast Root Vegetable Salad With Dijon Vinaigrette
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- 1 teaspoon brown sugar
directions
- Pre-heat the oven to 400°F
- Peel and cut the vegetables into similar sizes (potatoes can be left unpeeled).
- Toss the roots with the caraway seeds, thyme, garlic, olive oil and seasoning in a large roasting tray.
- Roast for about 45 minutes, until all the vegetables are cooked though. Turn them a few times whilst cooking.
- To make the vinaigrette, place all of the ingredients in a screw topped jar and shake together.
- Once the vegetables are cooked, toss with the dressing and scatter with the parsley. Serve hot.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)