Roasted root salad with toasted seeds

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

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

Roasted root salad with toasted seeds

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 from:
:
Nina Meyer

Method

  1. Wash vegetables and cut into nice pieces.
  2. Sprinkle with oil and salt and marinate for about 30 minutes.
  3. Preheat oven to 180 °C/360 °F and roast vegetables for about 20 – 30 minutes nearly tender, cool.
  4. Mix all ingredients to make a dressing.
  5. Put vegetables into a bowl and marinate with dressing, then place on a platter and garnish with chives and toasted seeds.
  6. Enjoy roasted root salad with toasted seeds

total time: 45 minutes
prepararion time: 15 Minuten
cooking/bakin time: 20 minutesn

 
 
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3 thoughts on “Roasted root salad with toasted seeds

  1. Pingback: Good Friends Good Food - kuechenlatein.com

  2. Kayte

    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.

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