Baked root vegetable salad

Baked root vegetable salad

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

There are many ways to combine all the wonderful fruits and vegetables of autumn – the only limit is your imagination. Hamburg parsley is a highly popular root vegetable in Denmark that looks rather like parsnip; if you can’t find any, substitute it with celeriac.

Ingredients

Quantity Ingredient
2 beetroot
2 carrots
1/2 celeriac
2 parsnips
2 hamburg parsleys
4 tablespoons olive oil
salt
pepper
4 tablespoons balsamic vinegar

Method

  1. Preheat the oven to 180°C. Peel all the vegetables and cut them lengthways into strips. Place in a roasting tray, pour the olive oil over and sprinkle with salt and freshly ground pepper. Use your hands to mix the root vegetables in the oil, then roast for 30 minutes.
  2. When the vegetables are done, transfer them to a serving bowl and stir in the balsamic vinegar. Adjust the seasoning to taste with salt and pepper, then serve warm or cold.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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