Autumn Harvest Roasted Vegetable Salad with Creamy Beet Dressing
Embrace the flavors of fall with this delightful Autumn Harvest Roasted Vegetable Salad. Featuring a vibrant medley of roasted beetroots, carrots, and parsnips, tossed with fresh mixed greens and crunchy walnuts, this salad is both hearty and refreshing. The creamy beet dressing adds a beautiful pink hue and a tangy richness that perfectly complements the smoky roasted vegetables. Ideal for a cozy dinner or as a stunning side for gatherings, this salad celebrates seasonal produce and elevates any meal.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Beetroots
2 medium (Trimmed and cooked)
Carrots
4 medium (Peeled and cut into sticks)
Parsnips
4 medium (Peeled and cut into sticks)
Olive oil
2 tablespoons (For roasting vegetables)
Walnuts
6 (Shelled and broken into pieces)
Mixed salad greens
100 g (Fresh and washed)
Salt and pepper
To taste
Dijon mustard
1 1/2 teaspoons
Sour cream
100 ml
Sherry wine vinegar
2 tablespoons (Or red wine vinegar)
Walnut oil
100 ml (Plus extra for drizzling)
Instructions
1
Begin by preparing the beetroots: trim the stalks without cutting into the root to preserve their color. Place the beetroots in a saucepan, cover them with cold water, and add a pinch of salt. Bring to a simmer, cooking for 50-60 minutes until tender. Once cooked, let them cool before easily removing the skins.
2
Preheat your oven to 200°C (400°F). While it preheats, wash, peel, and trim the carrots and parsnips. Cut them into quarter-length sticks, discarding any woody cores from the parsnips. For a creamier texture, briefly blanch the vegetables in boiling water for about 3-4 minutes, then drain them well.
3
Heat a roasting tray on the stovetop, adding the olive oil. Sear the carrots and parsnips for a few minutes until they're nicely colored, then season with salt and pepper. Transfer the roasting tray to the oven and roast for 15-20 minutes, turning occasionally until they're golden brown and crispy.
4
While the vegetables roast, dice the cooled beetroots and set aside half for garnish. In a bowl, whisk together Dijon mustard, sour cream, and sherry wine vinegar. Gradually drizzle in the walnut oil while whisking until the dressing is well emulsified. Adjust the consistency with water if needed, and season with salt and pepper to taste.
5
Combine the diced beetroots with half of the dressing to create a beautiful pink mixture. Once the roasted vegetables are warm but not piping hot, arrange them on serving plates in a rustic fashion and sprinkle with the remaining diced beetroots.
6
To serve, break the walnut pieces over the vegetables, toss in the mixed greens, and drizzle with the remaining dressing. A final touch of walnut oil can be added for extra richness. Season with salt and pepper, then enjoy this colorful celebration of autumn flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Autumn Harvest Roasted Vegetable Salad?
It is a seasonal salad featuring roasted beetroots, carrots, and parsnips, tossed with fresh mixed greens and crunchy walnuts, served with a creamy beet dressing.
Which vegetables are the primary ingredients?
The salad consists of two medium beetroots, four medium carrots, and four medium parsnips.
How do I prepare the beetroots?
Trim the stalks without cutting the root, boil in salted water for 50-60 minutes until tender, then cool and remove the skins.
What is the secret to maintaining the beetroot's color?
To preserve the color, trim the stalks without cutting into the actual root before boiling.
At what temperature should the vegetables be roasted?
Preheat your oven to 200°C (400°F) for roasting the carrots and parsnips.
How should I cut the carrots and parsnips?
They should be peeled, trimmed, and cut into quarter-length sticks, making sure to discard any woody cores from the parsnips.
Why is blanching the vegetables recommended?
Briefly blanching the carrots and parsnips for 3-4 minutes before roasting helps achieve a creamier texture.
How long does it take to roast the vegetables?
The carrots and parsnips should roast for 15-20 minutes until they are golden brown and crispy.
What are the ingredients for the creamy beet dressing?
The dressing is made from Dijon mustard, sour cream, sherry wine vinegar, walnut oil, and diced beetroots.
Can I use a different vinegar if I do not have sherry wine vinegar?
Yes, red wine vinegar is a suitable substitute for sherry wine vinegar in this recipe.
Is the Autumn Harvest Salad gluten-free?
Yes, the ingredients used in this recipe are naturally gluten-free.
Can this recipe be made vegan?
While the recipe calls for sour cream, you can use a plant-based sour cream alternative to make it vegan.
How do I get the dressing to turn pink?
The beautiful pink hue is created by mixing half of the cooked, diced beetroots into the dressing base.
What type of nuts are used in this recipe?
The recipe uses six shelled walnuts, broken into smaller pieces.
How many mixed salad greens are needed?
You will need 100 grams of fresh, washed mixed salad greens.
What oil is used for roasting the carrots and parsnips?
Two tablespoons of olive oil are used to sear and roast the vegetables.
How should the salad be served?
Arrange the roasted vegetables while warm on a plate, add diced beetroots and walnuts, toss in the greens, and drizzle with dressing.
Should the roasted vegetables be hot when added to the salad?
The vegetables should be warm but not piping hot when you arrange them with the salad greens.
How do I emulsify the walnut oil dressing?
Gradually drizzle the walnut oil into the mixture of mustard, sour cream, and vinegar while whisking constantly.
What if the dressing is too thick?
You can adjust the consistency of the dressing by adding a small amount of water until it reaches your preference.
How do I easily remove the beetroot skins?
After boiling and cooling the beetroots, the skins should slip off easily when rubbed.
When should I season the dish with salt and pepper?
Season the vegetables before roasting and season the dressing and final assembly to taste.
Is there a final garnish for this salad?
Yes, a final touch of walnut oil can be drizzled over the top for extra richness before serving.
How are the parsnips specifically prepared?
Parsnips are peeled, trimmed, and any woody cores are discarded before being cut into sticks.
What quantity of Dijon mustard is required?
The recipe requires 1 1/2 teaspoons of Dijon mustard.
How much walnut oil is used in the dressing?
The recipe uses 100 ml of walnut oil for the dressing mixture.
What is the first step in making this salad?
The first step is preparing the beetroots by trimming them and boiling them for approximately one hour.
Is this salad suitable for large gatherings?
Yes, it is described as a stunning side dish that is ideal for gatherings and celebrates seasonal produce.
How are the diced beetroots divided?
Half of the diced beetroots are mixed into the dressing and the remaining half are sprinkled over the salad as garnish.
How much sour cream is needed?
The dressing requires 100 ml of sour cream.