1 hr 10 mins
A colourful salad for your fall dinner table.
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Units: US | Metric
- 2 medium beetroots
- 4 medium carrots
- 4 medium parsnips
- 2 tablespoons olive oil or 2 tablespoons cooking oil
- 6 fresh walnuts, shelled
- 100 g mixed salad greens
- salt and pepper
For the vinaigrette
- 1To cook the beetroots: trim the stalk, not cutting the root as this prevents the beetroot from bleeding.
- 2Place the beetroots in a small saucepan, cover with cold water and add a pinch of salt.
- 3Bring to a rapid simmer and cook for 50-60 minutes until tender.
- 4Rather than piercing them to check their tenderness, lift the beetroots from the water and gently pull at the skin with your thumb.
- 5If the skin feels loose and is easy to remove, the beetroots are ready to be drained and left to cool.
- 6Preheat the oven to 200C or 400 degrees F.
- 7To cook the parsnips and carrots: peel the carrots and parsnips, trim away the top stalk and quarter lengthwise to produce sharp sticks.
- 8The central core of the parsnips can also be trimmed away, should they appear to be woody.
- 9The vegetables can be roasted from absolutely raw, but a short blanching will give them a creamier finish.
- 10Preheat a roasting tray on top of the stove, adding the oil.
- 11Add the carrots and parsnips and fry on all sides until well coloured.
- 12Season with salt and pepper.
- 13Place the roasting tray in the preheated oven and cook for 15-20 minutes, turning the vegetables from time to time, until they are becoming crispy.
- 14Remove the vegetables from the oven and season with salt and pepper.
- 15These are best served very warm, rather than piping hot.
- 16While the carrots and parsnips are roasting, dice the beetroots.
- 17To make the dressing, whisk together the mustard, soured cream and vinegar.
- 18The oil can now be trickled in as you whisk, allowing it to emulsify with the cream.
- 19If the dressing is too thick, simply loosen with a little water.
- 20Season with salt and pepper.
- 21You may only need half to two thirds of the dressing; any leftover can be kept in the fridge for several days to be used with other salads.
- 22Once the beetroot is diced, mix half with the dressing and this will create a pink rippled effect.
- 23Arrange the carrots and parsnips in a rustic fashion on four serving plates, sprinkling with the remaining diced beetroots.
- 24Or, if using grated beetroots, simply divide between the plates.
- 25Break the walnut halves into pieces and mix them with the salad leaves, then drizzle with extra walnut oil, if liked.
- 26Season with salt and pepper and sprinkle on top of the carrots and parsnips.
- 27Spoon over and around with the beetroot and soured cream dressing to finish.
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Nutritional Facts for Roasted Autumn Vegetable Salad
Serving Size: 1 (144 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 380.5
- Calories from Fat 343
- Total Fat 38.1 g
- Saturated Fat 5.8 g
- Cholesterol 10.9 mg
- Sodium 99.6 mg
- Total Carbohydrate 9.8 g
- Dietary Fiber 2.6 g
- Sugars 5.7 g
- Protein 2.4 g
The following items or measurements are not included:
mixed salad greens
sherry wine vinegar