This healthy and flavorful salad is just the lunch or dinnertime trick. Make extra large portions and serve as a platter salad with a side of sliced baguettes and hummus.
Another great thing about this recipe is that you can really use any combo of winter veggies you’d like. Not a fan of beets? Why not throw in a turnip? Can’t stand carrots? Throw in some red potatoes. It’s really up to you.
|1||red onion (medium, coarsely chopped)|
|1||sweet potato (medium, cut into 1 inch pieces)|
|1||carrot (cut into 3/4 inch pieces)|
|1||parsnips (cut into 3/4 inch pieces)|
|1||jerusalem artichoke (cut into 3/4 inch pieces)|
|1||beet (medium, cut into 3/4 inch pieces)|
|3 T||olive oil (or sunflower oil, separated)|
|salt and pepper (to taste)|
|1 3⁄4 t||balsamic vinegar|
|1 3⁄4 t||lemon juice (fresh)|
|3⁄4 t||Dijon mustard|
|2 T||parsley (flat leaf, chopped)|
|2 oz||feta (crumbled)|
Preheat oven to 425. Toss all of the root vegetables with 2 T. of the oil. Salt and pepper the veggies, then roast them for about 45 minutes. Stir occasionally, until they are tender and lightly browned. While the vegetables are roasting, toast the walnuts in the oven until they are golden. This will take between 4-6 minutes, depending on your oven. You will know they are nearly done by the wonderful fragrance that will fill your kitchen. In a large bowl, whisk the vinegar, lemon juice, mustard and last bit of oil together. Gently stir in the chopped parsley and season to your liking with salt and pepper. When the vegetables are done, let them cool briefly (about 5 minutes). Add to the bowl with the dressing and toss, adding in the walnuts. Serve this beautiful salad on a platter with the feta crumbled across the top. You can serve this warm, or let it cool completely to room temperature. Garnish with a couple of sprigs of parsley and enjoy!