Cellared-Vegetable Salad Recipe

Name: Cellared-Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium golden beets ( 3/4 pound), peeled and cut into 1/2-inch chunks; 2 medium turnips ( 3/4 pound), peeled and cut into 1/2-inch chunks; 2 parsnips ( 3/4 pound), peeled and cut into 1/2-inch chunks; 1 celery root (1 pound), peeled and cut into 1/2-inch chunks; 1 1/2 teaspoons chopped rosemary; 1/4 cup plus 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 1 tablespoon minced shallot; 2 tablespoons fresh orange juice; 1 1/2 tablespoons white balsamic vinegar; 1/2 teaspoon honey; 3 cups packed mizuna

Servings: persons

2 medium golden beets ( 3/4 pound), peeled and cut into 1/2-inch chunks
2 medium turnips ( 3/4 pound), peeled and cut into 1/2-inch chunks
2 parsnips ( 3/4 pound), peeled and cut into 1/2-inch chunks
1 celery root (1 pound), peeled and cut into 1/2-inch chunks
1 1/2 teaspoons chopped rosemary
1/4 cup plus 3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 tablespoon minced shallot
2 tablespoons fresh orange juice
1 1/2 tablespoons white balsamic vinegar
1/2 teaspoon honey
3 cups packed mizuna

1
Preheat the oven to 400.
2
Put the beets and turnips on one large rimmed baking sheet and the parsnips and celery root on another.
3
Sprinkle with the rosemary and drizzle 1 1/2 tablespoons of the olive oil over each pan of vegetables; toss well.
4
Arrange the vegetables in an even layer and season with salt and pepper.
5
Bake in the upper and lower thirds of the oven for about 35 minutes, until the vegetables are tender and golden brown.
6
Switch the pans halfway through baking.
7
Let cool slightly.
8
In a bowl, mix the remaining 1/4 cup of olive oil with the shallot, orange juice, vinegar and honey and season with salt and pepper.
9
Transfer the roasted vegetables to a medium bowl.
10
Add the vinaigrette and mizuna, toss well and serve.

145

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium golden beets ( 3/4 pound), peeled and cut into 1/2-inch chunks, 2 medium turnips ( 3/4 pound), peeled and cut into 1/2-inch chunks, 2 parsnips ( 3/4 pound), peeled and cut into 1/2-inch chunks, 1 celery root (1 pound), peeled and cut into 1/2-inch chunks, and more.

Yes, Cellared-Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cellared-Vegetable Salad

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