Root Vegetable Party Salad Recipes

ROASTED ROOT VEGETABLE SALAD

Roasted Root Vegetable Salad image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 16

Ingredients

18 red pearl onions, peeled
2 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
2 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces
2 tablespoons extra-virgin olive oil
3/4 teaspoon herbes de Provence
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 5-ounce bag baby arugula
1 ripe pear, halved, cored, cut into thin wedges
Apple Cider Vinaigrette, recipe follows
1/2 cup chopped walnuts, toasted
3 tablespoons apple cider vinegar
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

Preheat the oven to 400 degrees F.
In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside.
In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.
In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.

SHAVED ROOT VEGETABLE SALAD

Shaved Root Vegetable Salad image

Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.

Provided by Bon Appétit Test Kitchen

Categories Salad Fruit Juice Appetizer Side Thanksgiving Low Fat Vegetarian Quick & Easy Low Cal Lunch Beet Carrot Radish Turnip Healthy Low Cholesterol Vegan Hazelnut Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

4 tablespoons hazelnuts, divided
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons vegetable oil
2 teaspoons hazelnut oil
Kosher salt and freshly ground black pepper
1 medium red beet, peeled
1 medium golden beet, peeled
1 small turnip, peeled
1 carrot, peeled
2 radishes, trimmed
1/4 cup (loosely packed) flat-leaf parsley

Steps:

Crush 2 tablespoons hazelnuts; place in a small bowl. Whisk in orange and lemon juice, vegetable oil, and hazelnut oil. Season vinaigrette to taste with salt and pepper.
Thinly slice beets, turnip, carrot, and radishes using a mandoline or V-slicer. Place red beet slices in another small bowl and remaining vegetables and parsley in a medium bowl. Spoon 3 tablespoons vinaigrette over red beets; pour remaining vinaigrette over vegetables in medium bowl. Toss each to coat. Season with salt and pepper.
Arrange red beets on a platter; spoon over any vinaigrette from bowl. Top red beets with remaining vegetables. Drizzle salad with any remaining vinaigrette; garnish with remaining 2 tablespoons hazelnuts.

ROASTED ROOT VEGETABLE SALAD

Roasted Root Vegetable Salad image

Fall is a season brimming with comfy, cozy flavors that everyone looks forward to - and it doesn't get more flavorful than this roasted root vegetable salad. Made with beets, potatoes, parsnips, and a whole lot of other favorites, this salad has delicious packed into every healthy bite. The roasting gives this root vegetable salad that cozy feeling of the season, and can easily steal the spotlight from any main dish. So skip the humdrum side salads...this is the real deal with roots.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h35m

Yield 6

Number Of Ingredients 11

Ingredients

6 medium beets (about 1 1/2 lb), peeled, cut into 1/2-inch wedges
3 tablespoons olive oil
1 3/4 teaspoons salt
1 teaspoon pepper
2 large sweet potatoes (about 1 1/2 lb), peeled, cut into 3/4-inch cubes
4 large parsnips (about 1 lb), peeled, cut into 1/2-inch slices
1/2 cup olive oil-and-vinegar dressing
1 tablespoon chopped fresh parsley
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
Fresh arugula

Steps:

Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray second 15x10x1-inch pan with cooking spray.
In large bowl, toss beets with 1 tablespoon of the oil. Arrange beets in single layer in foil-lined pan. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
In same bowl, toss sweet potatoes and parsnips with remaining 2 tablespoons oil. Arrange potatoes and parsnips in single layer in second pan. Sprinkle with remaining 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
Roast 40 to 45 minutes or just until vegetables are tender. Cool completely, about 20 minutes.
In small bowl, mix dressing, parsley, horseradish and mustard with whisk. In large bowl, gently toss roasted vegetables with desired amount of dressing. Serve at room temperature or chilled over arugula with any remaining dressing.

Nutrition Facts : Calories 310, Carbohydrate 44 g, Fat 2 1/2, Fiber 9 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1020 mg

ROOT VEGETABLE PARTY SALAD

Root Vegetable Party Salad image

Cool, tangy, with an assortment of textures and flavors this is way better than your typical potato salad. Carrots add a pop of color and, along with the apples, give this salad a light sweetness. The celery root and tangy pickles give the dish a bright flavor. It's an unusual, but delicious, salad for your next party. We suggest...

Provided by ALEKSANDRA B.

Categories Other Salads

Time 1h

Number Of Ingredients 17

Ingredients

2 carrots
1 parsnip
1 small celery root
2 potatoes
3 hard boiled eggs
3 dill pickles, chopped
1 apple, peeled and chopped
1 can(s) sweet peas, 15 oz, drained
1/2 sweet onion, chopped
FOR DRESSING
3/4 c mayonnaise
1/3 c sour cream, lite
2 Tbsp dijon mustard
pinch salt, pepper and sugar
OPTIONAL TOPPING
hard boiled eggs
chopped tomato

Steps:

1. Peel potatoes, parsnips, carrots and celery root.
2. Chop into a uniform size.
3. Cook carrots, parsnip, celery root and potatoes in a pot of boiling water until soft.
4. Pour into a big bowl. Mix gently with all the rest of the vegetables.
5. Mix all the dressing ingredients.
6. Pour onto vegetables and then mix gently once again.
7. When serving, top with roughly chopped tomatoes and sliced hard boiled eggs.

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