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Image by Micheile Henderson
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Fresh roots salad

(serves 4)



  • 1 large parsnip

  • 2 large carrots

  • 1 cup walnuts

  • 2 medium beetroot

  • 2 shallots

  • Fresh mint

  • 2 tblsp sunflower seeds


  • ½ tsp black pepper

  • Pinch of salt

  • ½ cup olive oil

  • 3 tblsp red wine vinegar

  • 2 tblsp balsamic vinegar

  • Juice from 1 lemon



  1. Roast the walnuts in the oven at 180 degrees Celsius for 15-20 minutes until they become fragrant and start to brown, remove from the oven and allow to cool, then chop into small pieces

  2. Peel and trim the parsnip, carrots and beetroot, then coarsely grate either with a grater or a food processor fitted with a grating plate, which ever is easiest for you.

  3. Place the grated vegetables in a bowl, chop the shallots finely into small pieces and add to the other vegetables

  4. Add sauce ingredients to a blender and mix well, then pour over the vegetables and top with sunflower seeds, chopped nuts and chopped fresh herbs if using, they add such great flavour to the dish

  5. This dish tasted good if you leave it for a couple of hours in the fridge and mix well to marinate the sauce into the vegetable so they soften slightly

  6. Serve with any meal as a side, or you can just eat it all!

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