Roasted Autumn Vegetable Salad

Recipe by Sackville
READY IN: 1hr 10mins




  • To cook the beetroots: trim the stalk, not cutting the root as this prevents the beetroot from bleeding.
  • Place the beetroots in a small saucepan, cover with cold water and add a pinch of salt.
  • Bring to a rapid simmer and cook for 50-60 minutes until tender.
  • Rather than piercing them to check their tenderness, lift the beetroots from the water and gently pull at the skin with your thumb.
  • If the skin feels loose and is easy to remove, the beetroots are ready to be drained and left to cool.
  • Preheat the oven to 200C or 400 degrees F.
  • To cook the parsnips and carrots: peel the carrots and parsnips, trim away the top stalk and quarter lengthwise to produce sharp sticks.
  • The central core of the parsnips can also be trimmed away, should they appear to be woody.
  • The vegetables can be roasted from absolutely raw, but a short blanching will give them a creamier finish.
  • Preheat a roasting tray on top of the stove, adding the oil.
  • Add the carrots and parsnips and fry on all sides until well coloured.
  • Season with salt and pepper.
  • Place 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.
  • Remove the vegetables from the oven and season with salt and pepper.
  • These are best served very warm, rather than piping hot.
  • While the carrots and parsnips are roasting, dice the beetroots.
  • To make the dressing, whisk together the mustard, soured cream and vinegar.
  • The oil can now be trickled in as you whisk, allowing it to emulsify with the cream.
  • If the dressing is too thick, simply loosen with a little water.
  • Season with salt and pepper.
  • You 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.
  • Once the beetroot is diced, mix half with the dressing and this will create a pink rippled effect.
  • Arrange the carrots and parsnips in a rustic fashion on four serving plates, sprinkling with the remaining diced beetroots.
  • Or, if using grated beetroots, simply divide between the plates.
  • Break the walnut halves into pieces and mix them with the salad leaves, then drizzle with extra walnut oil, if liked.
  • Season with salt and pepper and sprinkle on top of the carrots and parsnips.
  • Spoon over and around with the beetroot and soured cream dressing to finish.