← Back to Search Results roasting American, British
warm-winter-vegetable-salad

Photo by: Joseph De Leo
Comments: 0
 

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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
living-raw-food Living Raw Food
by Sarma Melngailis
good-to-the-grain Good to the Grain
by Kim Boyce
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
spice Spice
by Ana Sortun
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
baked-explorations Baked Explorations
by Matt Lewis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?