warm winter-vegetable salad

This salad enabled me to try two new veggies that had been on my list for quite some time: parsnips and celery root. I was initially attracted to this recipe because I had been wondering how to make parsnips and celery root exciting. I love my sweet potatoes as much as anyone but other root veggies can be, well, kind of boring. The sound of a vinaigrette with a bit of feta over roasted root veggies was intriguing enough to try.

The recipe comes from Sophie Dahl and her new cookbook, Miss Dahl’s Voluptuous Delights. I love her style of eating- nothing is off-limits – and enjoying meals as important as what you are eating. As a former model, she has tried every diet out there and is now at a place where eating real food is what’s important.

Warm Winter Vegetable Salad adapted from Food & Wine

  • 2 parsnips
  • 1 sweet potato
  • 1 celery root
  • 2 small beets
  • 1 red onion
  • 1 Tbsp white balsamic vinegar
  • 1 Tbsp olive oil
  • 1/2 Tbsp dijon mustard
  • salt & pepper
  • 1/4 cup feta, crumbled

Pre-heat oven to 425° F. Cut all veggies in about 1 inch pieces. Place in roasting pan and toss with 1 Tbsp olive oil, salt & pepper. Roast veggies, stirring occasionally until veggies start to brown, about 30-40 minutes. Whisk other Tbsp of olive oil, vinegar, dijon and salt & pepper together. Drizzle over veggies and top with feta cheese. Eat warm or at room temperature.


Comments

  1. says

    I’ve yet to try parnsips, but this recipe is alluring enough to get me to give them a whirl. Looks like a very comforting and yummy dish for those last Winterish evenings before Spring officially arrives.

  2. says

    I’ve yet to try parnsips, but this recipe is alluring enough to get me to give them a whirl. Looks like a very comforting and yummy dish for those last Winterish evenings before Spring officially arrives.

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