
Root vegetable salad with parsley vinaigrette
Sorry guys, I’m a day late with this one…I’m trying hard to catch up with as many recipes as possible after my two-week hiatus, but I still have a soon to be 7 month old to look after so it’s hard.
But if you’ve been following along on Instagram then you know I have SO many beets and carrots. So I’m working through various recipes with them and I’m still into making salads and enjoying them raw. Â You might be a little sick of it, so sorry if you are. Â Actually not sorry, they’re delicious and good for you – so give them a try.
This salad is a root vegetable mix – I used beets, carrots, shallots and radishes because that’s what I’ve had on hand. Â If I was gong to add any other root veg to the mix I would do celeriac (celery root), in fact I think I would definitely add it next time, but that’s just me.
This salad is a little time consuming to slice and shave everything if you don’t have a mandolin like me, but other than that it’s a pretty simple dish.
Don’t worry too much about the amounts of specific vegetables either. Â Just go with what you like, and put more or less of whatever you want in. Â I put more beets and fewer carrots and radish; but it is totally up to you.
YIELD – 4-6 servings
INGREDIENTS
Salad
- 4-6 beets, average size, about 2-3 in., (you can use whatever kind of beets you like, I used a mix of red, candy, golden and white beets).
- 2-3 smaller carrots
- 4 radish ( I used a mix of watermelon and regular European radish)
- salt and pepper to taste
- 1/3 cup quick pickled shallots (see below)
Dressing*
- 1/4 cup extra virgin olive oil
- Juice from one lemon
- 1 tbsp finely chopped parsley
- 1/8 tsp salt
Quick Pickled Shallots
- 1/3 cup sliced shallots
- 1/2 cup apple cider vinegar
- 2 tsp salt
- 2 tsp sugar
DIRECTIONS
- In a small bowl with an airtight lid add the shallots, apple cider vinegar, salt and sugar together. Â Put the lid on and give it a good shake until the salt and sugar have dissolved. Set aside for later.
- Put together all the ingredients for the dressing into a small mixing bowl and whisk until combined, then set aside.
- Slice all the vegetables as thinly as possible – a mandolin works great if you have one. Add the vegetables to a large bowl.  Pour the dressing on top and toss until well coated. Lay them onto your serving dish/bowls.
- Remove the shallots from the liquid and sprinkle over top of the salad. Season with salt and pepper and serve.
*Special Note: if you find it too tart, you can add a tsp of honey or maple syrup to the dressing.  I personally find the sweetness from the beets levels out the tart dressing and the shallots. Â
One of the reasons I love these types of salads is that they can sit in the fridge fully dressed for a few days and still taste delicious. Â So you can make it ahead and not have to worry about finishing off one more thing at dinner time. You’re welcome!
Don’t be afraid to switch it up a notch too. Â The next time I make this salad I’ll be using dill instead of parsley, and I’m going to try mint too. Â It depends on your preference – even basil would work if that’ your thing.
The best thing about it – it’s an absolutely beautiful plate, and you don’t have to do much to make it that way. Â It makes it a great dish for entertaining.
Till the next recipe, which yes will probably have more beets…
Kristen xo