This salad enabled me to try two new veggies that had been on my list for quite some time: parsnips and celery root. I was initially attracted to this recipe because I had been wondering how to make parsnips and celery root exciting. I love my sweet potatoes as much as anyone but other root veggies can be, well, kind of boring. The sound of a vinaigrette with a bit of feta over roasted root veggies was intriguing enough to try.
The recipe comes from Sophie Dahl and her new cookbook, Miss Dahl’s Voluptuous Delights. I love her style of eating- nothing is off-limits – and enjoying meals as important as what you are eating. As a former model, she has tried every diet out there and is now at a place where eating real food is what’s important.
Warm Winter Vegetable Salad adapted from Food & Wine
- 2 parsnips
- 1 sweet potato
- 1 celery root
- 2 small beets
- 1 red onion
- 1 Tbsp white balsamic vinegar
- 1 Tbsp olive oil
- 1/2 Tbsp dijon mustard
- salt & pepper
- 1/4 cup feta, crumbled
Pre-heat oven to 425° F. Cut all veggies in about 1 inch pieces. Place in roasting pan and toss with 1 Tbsp olive oil, salt & pepper. Roast veggies, stirring occasionally until veggies start to brown, about 30-40 minutes. Whisk other Tbsp of olive oil, vinegar, dijon and salt & pepper together. Drizzle over veggies and top with feta cheese. Eat warm or at room temperature.