Roast Root Vegetable Salad With Dijon Vinaigrette Recipe

Name: Roast Root Vegetable Salad With Dijon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg root vegetables (such as carrots, parsnip, celeriac, swede, sweet potato, small potatoes, shallots, beetroot); 2 teaspoons caraway seeds; 3 sprigs thyme; 6 sticks celery, cut into 2in pieces; 8 garlic cloves, left unpeeled and smashed with the back of a knife; 2 tablespoons olive oil; 1 pinch flaked sea salt; 1 pinch fresh ground black pepper; 2 tablespoons parsley, chopped; 1 tablespoon white wine vinegar; 1 teaspoon Dijon mustard; 3 tablespoons olive oil; 1 teaspoon brown sugar

Servings: persons

1 kg root vegetables (such as carrots, parsnip, celeriac, swede, sweet potato, small potatoes, shallots, beetroot)
2 teaspoons caraway seeds
3 sprigs thyme
6 sticks celery, cut into 2in pieces
8 garlic cloves, left unpeeled and smashed with the back of a knife
2 tablespoons olive oil
1 pinch flaked sea salt
1 pinch fresh ground black pepper
2 tablespoons parsley, chopped
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
1 teaspoon brown sugar

1
Pre-heat the oven to 400F
2
Peel and cut the vegetables into similar sizes (potatoes can be left unpeeled).
3
Toss the roots with the caraway seeds, thyme, garlic, olive oil and seasoning in a large roasting tray.
4
Roast for about 45 minutes, until all the vegetables are cooked though.
5
Turn them a few times whilst cooking.
6
To make the vinaigrette, place all of the ingredients in a screw topped jar and shake together.
7
Once the vegetables are cooked, toss with the dressing and scatter with the parsley.
8
Serve hot.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 13 ingredients. The key ingredients include: 1 kg root vegetables (such as carrots, parsnip, celeriac, swede, sweet potato, small potatoes, shallots, beetroot), 2 teaspoons caraway seeds, 3 sprigs thyme, 6 sticks celery, cut into 2in pieces, and more.

Yes, Roast Root Vegetable Salad With Dijon Vinaigrette 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.

Roast Root Vegetable Salad With Dijon Vinaigrette

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