I am late with my entry for the Good Friends Good Food Group. This week we chose whatever we like as a new dish for Advent Season. I chose
Roasted root salad with toasted seeds
I made the recipe from Nina Meyer during a virtual online cooking event. It is so easy to make and tastes so good.
Roasted root salad with toasted seeds
Yield: 4 servings
Roasting brings out the essential sweetness in root vegetables, a dressing with horse radish adds a pleasant spiciness to the roasted root salad with toasted seeds
Ingredients
SALAD
- 300 grams mixed root vegetables, like soup vegetables or beetroot, rutabaga, golden ball, carrots of any color, fennel
- oil
- salt
- 2 tablesp. mixed seeds; pumpkin seeds, sesame seeds, sunflower seeds, toasted
DRESSIG
- 1 tablesp. horseradish
- 1 tablesp. sugar beet syrup
- 3 tablesp. vinegar
- oil
- water if needed
- 1 apple, cored, grated
- salt
- nigella seeds
- chives
SOURCE
modified by Ulrike Westphal from:
:
Nina Meyer
Method
- Wash vegetables and cut into nice pieces.
- Sprinkle with oil and salt and marinate for about 30 minutes.
- Preheat oven to 180 °C/360 °F and roast vegetables for about 20 – 30 minutes nearly tender, cool.
- Mix all ingredients to make a dressing.
- Put vegetables into a bowl and marinate with dressing, then place on a platter and garnish with chives and toasted seeds.
- Enjoy roasted root salad with toasted seeds
total time: 45 minutes
prepararion time: 15 Minuten
cooking/bakin time: 20 minutesn
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This is just singing to me…I love this kind of recipe. It will be a welcome addition here when I make it. Thanks for sharing it. Very nice photo, as always.
This looks really good. You know I always love roasted vegetables! The addition of seeds is interesting. Pretty dish!
Vielen Dank für die leckeren Gerichte und Eure Empfehlungen.