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Winter Root Vegetable Salad

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Week of 02/25/2019 to 02/29/2019

Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.

Print Recipe
 Winter Root Vegetable Salad
Course Side Dish
Servings
Ingredients
  • 2 beets peeled and cut into wedges
  • 10 baby carrots peeled and cut in half lengthwise
  • 1 red onion peeled and cut into wedges
  • 2 parsnips peeled and cut into 1 Inch pieces
  • 1 turnip ends cut off and cut into 1 inch pieces
  • 8 purple or brown fingerling potatoes cut in half lengthwise
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup parsley chopped for garnish
  • 2 ounces feta cheese shaved or crumbled
  • 1 tablespoon honey
  • 1 tablespoon Dijon Mustard
  • ½ teaspoon Salt
  • ¼ teaspoon pepper
  • 2 garlic cloves minced
  • 2 tablespoons balsamic vinegar
  • ¼ cup olive oil
Course Side Dish
Servings
Ingredients
  • 2 beets peeled and cut into wedges
  • 10 baby carrots peeled and cut in half lengthwise
  • 1 red onion peeled and cut into wedges
  • 2 parsnips peeled and cut into 1 Inch pieces
  • 1 turnip ends cut off and cut into 1 inch pieces
  • 8 purple or brown fingerling potatoes cut in half lengthwise
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup parsley chopped for garnish
  • 2 ounces feta cheese shaved or crumbled
  • 1 tablespoon honey
  • 1 tablespoon Dijon Mustard
  • ½ teaspoon Salt
  • ¼ teaspoon pepper
  • 2 garlic cloves minced
  • 2 tablespoons balsamic vinegar
  • ¼ cup olive oil
Instructions
  1. Cut all root vegetables appropriately and place in a large bowl. Drizzle with oil and toss together. Season with salt and pepper. Over medium high heat, add vegetables to a large skillet, stirring occasionally to ensure even cooking on all sides.
  2. Meanwhile for the balsamic vinaigrette, add the minced garlic the honey, mustard, salt, pepper, balsamic vinegar and oil in a bowl and whisk until fully incorporated.
  3. After all veggies are softened enough, remove pan from hear and add in the balsamic vinaigrette and toss to coat evenly.
  4. Garnish with parsley and feta cheese and serve.