Bright Citrus Root Salad (Printable)
Vibrant roasted roots and citrus combined with a zesty vinaigrette create a refreshing, light salad.
# What You’ll Need:
→ Root Vegetables
01 - 2 medium carrots, peeled and sliced
02 - 2 medium parsnips, peeled and sliced
03 - 1 medium golden beet, peeled and diced
04 - 1 medium sweet potato, peeled and diced
→ Citrus
05 - 1 large orange, segmented
06 - 1 medium grapefruit, segmented
07 - 1 lemon, zested and juiced
→ Fresh Herbs
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh mint, chopped
→ Vinaigrette
10 - 3 tablespoons olive oil
11 - 1 tablespoon honey or maple syrup
12 - 1 teaspoon Dijon mustard
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 2 tablespoons toasted pistachios, chopped (optional)
# How-To Steps:
01 - Preheat the oven to 400°F (200°C).
02 - Toss carrots, parsnips, golden beet, and sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25 to 30 minutes, stirring halfway, until tender and caramelized. Let cool slightly.
03 - Whisk together the remaining 2 tablespoons olive oil, lemon juice and zest, honey or maple syrup, Dijon mustard, salt, and pepper in a large bowl.
04 - Add the roasted root vegetables, orange and grapefruit segments, parsley, and mint to the vinaigrette. Gently toss to coat evenly.
05 - Transfer to a serving platter and sprinkle with toasted pistachios if desired.
# Expert Advice:
01 -
- It brings actual color to your plate when everything outside looks dull and lifeless.
- The sweetness from roasting plays beautifully against sharp citrus without any fussiness.
- You can prep the vegetables ahead and toss everything together right before serving.
02 -
- Do not skip the halfway stir during roasting, otherwise the bottoms burn while the tops stay pale.
- Let the vegetables cool for a few minutes before tossing with citrus, or the heat will make everything soggy and sad.
03 -
- Use a serrated knife to segment citrus cleanly, it makes the job faster and you lose less juice.
- Taste a piece of roasted vegetable before tossing, if it is bland, season the batch again before adding the vinaigrette.