Spring Root Veggie Salad
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.
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.
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