Roasted Beet and Parsnip Salad

3 small/medium beets
1/2 large parsnip
avocado oil, to coat
ground nutmeg
cracked black pepper

salad greens, lightly shredded to bitesize, if needed (depicted are baby greens, so I didn’t shred).
2 radishes, quartered
2 slices red onion, chopped
maybe an ounce or two of soft goat cheese

Cut off any blemishes on the beets (if they are large beets, you may wish to peel them. These were smaller and organic (farmer’s market) so I let them be. Peel the parsnip. Cut both into large segments. Coat with a little avocado oil, just enough to adhere. Sprinkle nutmeg and pepper to taste. Wrap this all up tightly in foil and roast at 400 F for 50-55 minutes.

Allow to cool and then place in fridge.

The next day (or whenever convenient, and the previous is chilled):

Spread out the greens.

Top with a mixture of all the other ingredients.  Serve.  (I personally don’t use a salad dressing if my salad ingredients are interesting enough on their own, but your mileage may vary.)


About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: Building a log home in rural western Massachusetts. Will be raising chickens and goats/sheep. Raising veggies and going solar.
This entry was posted in Cooking, Vegetarian. Bookmark the permalink.

3 Responses to Roasted Beet and Parsnip Salad

  1. Nancy Slye says:

    Can’t wait to try this one.

  2. I must try it before the cold disappears 🙂 So lovely in every way!

    chow! Devaki @ weavethousandflavors

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