This Spring Root Veggie Salad is a vibrant celebration of seasonal flavors and wholesome ingredients. Crisp carrots, earthy beets, and tender parsnips come together in a symphony of textures, roasted to perfection in just 45 minutes. Tossed with a zesty lemon-herb dressing, each bite offers a refreshing balance of tangy, sweet, and savory notes. Perfect for a light lunch or a colorful side dish, this salad is as nourishing as it is delicious.
With a total prep and cook time of just over an hour, this recipe is surprisingly simple yet impressive. The roasted veggies develop a caramelized richness, while fresh greens add a bright, crisp contrast. Packed with nutrients and bursting with flavor, this salad is a delightful way to welcome spring to your table. It’s a dish that feels both indulgent and wholesome, making it a must-try for any season.
Fresh & Vibrant Ingredients for Spring Root Veggie Salad
- 2 small yellow beets (1 roasted, 1 raw)
- 1 small chioggia beet (raw, for a pop of color)
- ½ large black radish (thinly sliced for crunch)
- ½ cup cooked wheat berries (warm slightly before serving)
- Handful of chopped spinach (or substitute with baby kale)
- Handful of watercress (or arugula or other spring greens)
- Toasted pine nuts (for a nutty finish)
- Crumbled ricotta salata (or feta for a tangy alternative)
- Dressing:
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 1 tablespoon white balsamic vinegar
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Handful of fresh herbs: oregano and chives
- Sea salt and fresh black pepper (to taste)
Step-by-Step Instructions for a Perfect Salad
- Preheat the oven to 425°F. Wrap 1 yellow beet in foil and roast until fork-tender, about 45 minutes. Let it cool, peel, and thinly slice. Chill until ready to use.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, garlic, Dijon mustard, herbs, salt, and pepper. Set aside.
- Prepare the raw veggies: Using a mandoline or sharp knife, thinly slice the remaining yellow beet, chioggia beet, and black radish.
- Toss the raw beets and watercress: In a large bowl, combine the raw beets, watercress, and a portion of the dressing. Season with salt and pepper. Let sit for 20 minutes, tossing occasionally, to reduce the radish’s bitterness.
- Warm the wheat berries: Slightly warm the cooked wheat berries and toss them with the chopped spinach and a bit more dressing.
- Assemble the salad: On a serving platter, layer the roasted beet, raw beets, radish, and watercress. Add the wheat berry and spinach mixture. Top with toasted pine nuts and crumbled ricotta salata.
- Taste and adjust: Taste the salad and add more dressing, salt, or pepper as needed. Serve immediately and enjoy!
Perfect Pairings: Serving Suggestions
This Spring Root Veggie Salad is a versatile dish that pairs beautifully with grilled chicken, roasted salmon, or a crusty loaf of sourdough bread. For a light lunch, serve it as-is or add a poached egg on top for extra protein. It’s also a great side dish for springtime picnics or potlucks—just pack the dressing separately to keep everything fresh.
Make It Your Own: Recipe Variations
Feel free to swap ingredients to suit your taste or what’s in season. Try using golden beets instead of yellow, or substitute daikon radish for the black radish. If you’re not a fan of wheatberries, quinoa or farro make excellent alternatives. For a vegan option, skip the ricotta salata or replace it with crumbled tofu or a sprinkle of nutritional yeast.
Time-Saving Tips for Busy Cooks
To cut down on prep time, roast the beet a day ahead and store it in the fridge. You can also cook the wheatberries in bulk and freeze them for future use. If you’re short on time, skip the mandoline and use a sharp knife to slice the veggies—just aim for thin, even cuts to ensure the flavors meld well.
Storage and Reheating Tips
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent the greens from wilting. If the wheatberries or spinach seem dry after chilling, drizzle a little extra dressing or olive oil before serving.
Equipment Guidance for Effortless Prep
A mandoline is a game-changer for slicing the beets and radish thinly and evenly, but a sharp chef’s knife works too. If you’re roasting the beet, use heavy-duty foil to wrap it tightly for even cooking. A whisk or small jar with a lid is perfect for emulsifying the dressing quickly and efficiently.
Spring Root Veggie Salad
Ingredients
- 2 small yellow beets
- 1 small chioggia beet
- ½ large black radish
- ½ cup cooked wheat berries
- Handful chopped spinach
- Handful watercress (or arugula or other spring green)
- Toasted pine nuts
- Crumbled ricotta salata
Dressing
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 1 tablespoon white balsamic vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Handful fresh herbs: oregano and chives
- Sea salt and fresh black pepper
Instructions
- Preheat the oven to 425. Wrap 1 of the yellow beets in foil and roast until fork tender, about 45 minutes. Let it cool, peel it, and thinly slice it. Chill until ready to use.
- Make the dressing: Whisk together the olive oil, lemon juice, balsamic, garlic, mustard, herbs, salt, and pepper, and set aside.
- Using a mandoline or sharp knife, thinly slice the remaining raw yellow beet, the chioggia beet, and the black radish.
- Toss together the raw beets, watercress, some of the dressing, salt & pepper. Let that sit for 20 minutes or so, tossing occasionally, until the dressing reduces the bitterness in the radish.
- Warm the wheatberries slightly and toss them with the spinach and some more of the dressing.
- Place the roasted beet, raw beets, radish and watercress on top along with some pine nuts and ricotta salata. Taste and adjust seasonings, adding more dressing if you like.