Roasted Autumn Vegetable Salad

Name: Roasted Autumn Vegetable Salad
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 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; 1 1/2 teaspoons Dijon mustard; 100 ml sour cream; 2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar; 100 ml walnut oil, plus extra for drizzling

Submitted by Sackville

"A colourful salad for your fall dinner table."

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Ready In:: 1hr 10mins
Ingredients:: 11
Serves:: 4

ingredients

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
1 ¹⁄₂ teaspoons Dijon mustard
100 ml sour cream
2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
100 ml walnut oil, plus extra for drizzling

directions

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.

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Reviews

i love this salad its really pretty . i didnt have walnut oil so i just used regualar corn oil .dee

Dienia B.

RECIPE SUBMITTED BY

Sackville

London

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">

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