Lovely roasted root vegetables salad, hugged by crisp arugula and hearty nuts. The sweetness of roasted roots blends perfectly with peppery arugula taste and healthy walnuts to make the ideal winter salad to any table. This nutritious and satisfying side is a great accompaniment to meats and fish.
When winter steps in and covers the ground with white thick (and fluffy) pelerine of snow, we skip the juicy tomato and olives salads that usually accompany a weekday family dinner throughout the year. Then we opt for a classic grated turnip, carrot and beet salad, drizzled with some olive oil and handful of vinegar (heaven for pregnancy taste buds).
Not today, however.
Today, for a change we talk about this roasted root vegetables salad – once you try it, it will be on the menu regularly (guaranteed). What is so special about this salad you ask, well a few things (in my humble opinion). Roasting of root veggies brings out their natural sweetness and deepens the flavor. When indomitable arugula meets the hearty warmth of roasted roots, well this is what I call love at first sight.
As roasting of veggies usually takes around 30-40 minutes to make, you can pre-roast them on weekends. Once they cool down, be sure to preserve well in air-tight container in the fridge (up to 48h). Oh, and do not forget the salt when roasting as it acts as preservative as well.
Roasted Beet and Arugula Salad
- 2 medium Parsnips, peeled and chopped
- 1 large beet, peeled and chopped
- 3 medium carrots, peeled and chopped
- 2 tbsp honey, liquid-y runny
- 2 tbsp balsamic vinegar
- 3-4 tbsp olive oil + more for topping as needed
- 1 tbsp fresh/dried thyme
- Pinch of salt
- 7 ounces / 200 g fresh arugula
- 1/3 cup walnuts, chopped
- ½ cup Feta cheese crumbs, optional but very tasty
Roasted Root Veggies
- Rinse carrots, parsnip and beet under cold water. Peel skin off and cut into small cubes. Place on non-stick baking surface and drizzle with liquid-y runny honey (if needed previously melted on low temp.), 3 tbsp olive oil, vinegar and top with thyme.
- Mix until all roots are coated with marinade. Bake in preheated oven (190 C/ 375 F) for about 30-40 minutes, or until beets become tender. Preserve in air-tight container (when cooled down) or use immediately in salad.
- Place arugula in a salad dish of choice. Then top with roasted vegetables and walnuts, then drizzle with olive oil (1tbsp or more). Mix until well combine and enjoy in good company.