Root Evergreen Salad Mix (Printable)

Earthy roasted root vegetables combined with fresh herbs and tangy dressing for a seasonal dish.

# What You’ll Need:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 1 small celeriac (celery root), peeled and diced
04 - 2 small golden beets, peeled and cubed

→ Aromatics & Evergreens

05 - 1 tablespoon fresh rosemary, finely chopped
06 - 1 tablespoon fresh thyme leaves
07 - 1 tablespoon fresh parsley, chopped
08 - 1 tablespoon fresh dill, chopped

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey
13 - Salt and freshly ground black pepper, to taste

→ Optional Toppings

14 - 1/4 cup toasted walnuts, roughly chopped
15 - 1 ounce goat cheese, crumbled

# How-To Steps:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the carrots, parsnips, celeriac, and beets with 2 tablespoons of olive oil, rosemary, and thyme. Season generously with salt and pepper.
03 - Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30-35 minutes, stirring once halfway through, until golden brown and tender when pierced with a fork.
04 - While vegetables roast, whisk together the remaining 1 tablespoon olive oil, apple cider vinegar, Dijon mustard, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until emulsified.
05 - Allow roasted vegetables to cool for 5 minutes. Transfer to a serving bowl and gently toss with the prepared dressing, parsley, and dill until evenly coated.
06 - Sprinkle with toasted walnuts and crumbled goat cheese if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The contrast between caramelized roasted vegetables and fresh herbs makes each bite feel like discovering something new
  • It somehow manages to taste both comforting and vibrant at the same time
02 -
  • Dont crowd the vegetables on the baking sheet or they will steam instead of roast
  • The vegetables continue cooking after they come out of the oven so a slight undercook is better than overdoing it
03 -
  • Use a combination of colored vegetables for the most visually appealing salad
  • Chop your herbs finely so they distribute evenly throughout the dish

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