Info
- Course: Hot Appetizer, Side Dish
- Skill Level: Easy
- Cost: Moderate
- Favorited: 24 Times
Warm Winter Vegetable Salad
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Recipe
When the ground is covered by frost, and the days are half eaten by darkness, this salad of rich colors and earthy tastes brings to the table a vibrant reminder of what lies beneath us
Yield :
Serves 2
Ingredients
- 1 red onion
- 1 sweet potato
- 2 carrots
- 2 parsnips
- 1 celeriac
- 2 beets
- Salt and pepper
- Olive oil
- A handful of chopped walnuts
- A handful of crumbled feta cheese
For the Dressing:
- 2 tablespoons of olive oil
- 1 handful of fresh parsley, chopped
- 1 tablespoon of balsamic vinegar
- 1 teaspoon of Dijon mustard
- A squeeze of lemon juice (optional)
Directions
.
Preheat the oven to 425°F. Peel and chop the vegetables into wedges. Put them in a roasting pan, season them, then give them a healthy shower of olive oil. Cook them for about 30 minutes, turning them a couple of times. Five minutes before they are ready, put the walnuts on a cookie sheet, pop in the oven and toast them.
Pour the vegetables into a dish and sprinkle the feta on top. Make a dressing with the olive oil, parsley, balsamic vinegar, mustard and a squeeze of lemon juice, if you like. Dress the vegetables and sprinkle the warm toasted walnuts on top.
© 2009 Sophie Dahl
Nutritional Information
Nutrients per serving (% daily value)
Nutritional information is based on 1/8 teaspoon added salt per serving, and includes 2 tablespoons of olive oil to dress the vegetables for roasting, 1/4 cup of crumbled feta cheese and 1/4 cup of chopped walnuts.
657kcal (33%)
309mg (31%)
77mg (129%)
1122mcg RAE (37%)
1733mg
142mg
13g
22g
15g
64g
17mg (6%)
854mg (36%)
8g (39%)
42g (64%)
5mg (31%)
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