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Warm Winter Vegetable Salad

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

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

Serves2

Cooking Methodroasting

CostModerate

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursehot appetizer, side dish

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian

Equipmentbaking/gratin dish

Mealdinner

Taste and Texturecrisp, nutty, salty, savory, tangy

Type of Dishsalad, vegetable, warm salad

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
  • 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)

Instructions

.

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.

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