Fresh roots salad
(serves 4)
INGREDIENTS
Vegetables:
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1 large parsnip
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2 large carrots
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1 cup walnuts
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2 medium beetroot
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2 shallots
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Fresh mint
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2 tblsp sunflower seeds
Sauce:
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½ tsp black pepper
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Pinch of salt
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½ cup olive oil
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3 tblsp red wine vinegar
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2 tblsp balsamic vinegar
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Juice from 1 lemon
METHOD
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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
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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.
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Place the grated vegetables in a bowl, chop the shallots finely into small pieces and add to the other vegetables
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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
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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
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Serve with any meal as a side, or you can just eat it all!