Root Vegetable Party Salad Recipes

ROASTED ROOT VEGETABLE SALAD

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.

ROOT VEGETABLE SALAD WITH FRIED EGGS

Steps:

• Preheat the oven to 450 degrees F. Toss the carrots, parsnips, red onion, garlic and 2 tablespoons olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes.
• Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
• Whisk the remaining 2 tablespoons olive oil and the vinegar in a large bowl. Add the roasted vegetables, bacon, arugula, parsley and parmesan. Season with salt and pepper and toss.
• Heat the reserved bacon drippings in the skillet over medium-high heat. Crack in the eggs and fry until just set, about 4 minutes. Serve over the salad and top with more parmesan.

SHAVED ROOT VEGETABLE SALAD

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

Steps:

• Cut beets, carrots, and parsnips into small bite-size pieces.
• Wrap beets tightly in foil that has been coated in nonstick spray, and put in baking pan.
• Bake 45 minutes in a preheated 425 degree oven.
• Place carrots and parsnips in large baking dish. Add oil; toss to coat.
• Add to oven after the first 15 minute of the beet baking time.
• Toss all vegetables together and allow to cool in refrigerator.
• Add thinly sliced raw onion.
• Add Italian dressing and toss. Serve cold or room temperature.

ROASTED ROOT VEGETABLE SALAD

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.

ROOT VEGETABLE PARTY SALAD

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.