Best 4 Winter Root Vegetable Salad Recipes

As the chilly winter months set in, it's time to embrace the bounty of root vegetables that thrive in the cold. From earthy beets to sweet potatoes, from crisp carrots to hearty parsnips, these vegetables offer a symphony of flavors and nutrients. In this article, we'll take you on a culinary journey to discover the best recipe for a winter root vegetable salad that celebrates the unique charms of these seasonal gems.

Here are our top 4 tried and tested recipes!

ROASTED ROOT VEGETABLE SALAD

Roasted Root Vegetable Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

Ingredients

18 red pearl onions, peeled
2 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
2 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces
2 tablespoons extra-virgin olive oil
3/4 teaspoon herbes de Provence
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 5-ounce bag baby arugula
1 ripe pear, halved, cored, cut into thin wedges
Apple Cider Vinaigrette, recipe follows
1/2 cup chopped walnuts, toasted
3 tablespoons apple cider vinegar
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

Preheat the oven to 400 degrees F.
In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside.
In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.
In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.

WINTER ROOT VEGETABLES

Winter Root Vegetables image

Christmas dinner wouldn't be the same without this colorful side dish. We love the interesting combination of vegetables including red potatoes, brussels sprouts and parsnips covered with a zippy sauce. -Mary Jane Jones, Williamstown, West Virginia

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 10-12 servings.

Number Of Ingredients 11

Ingredients

2 pounds small red potatoes, quartered
1 pound brussels sprouts, halved
1/2 pound parsnips, peeled and julienned
1/2 pound carrots, cut into chunks
1/2 pound turnips, peeled and cut into chunks
1/2 cup butter, cubed
2 tablespoons prepared horseradish
2 tablespoons cider vinegar
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1/2 teaspoon salt, optional
1/4 teaspoon pepper

Steps:

Cook vegetables separately in water until tender; drain. Melt butter; stir in remaining ingredients. Combine the vegetables and butter mixture; toss to coat.

Nutrition Facts : Calories 97 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 72mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

ROASTED WINTER ROOT VEGETABLES

Roasted Winter Root Vegetables image

These roasted root vegetables are colorful and delicious. More importantly, they can be partially prepared so as to ease the amount of preparation on turkey day. I often serve them with roast beef as well. The recipe can be easily scaled to suit a smaller yield.

Provided by rupps

Categories Side Dish Vegetables Carrots

Time 1h30m

Yield 60

Number Of Ingredients 8

Ingredients

5 pounds rutabaga, peeled and cut into 2x1/2 inch pieces
5 pounds parsnips, peeled and cut into 2x1/2 inch pieces
5 pounds carrots, peeled and cut into 2x1/2 inch pieces
¾ teaspoon salt
1 ¼ cups vegetable oil
¼ cup dried basil
salt and ground black pepper to taste
1 ¼ cups chopped fresh parsley

Steps:

Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
Preheat oven to 425 degrees F (220 degrees C).
Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.

Nutrition Facts : Calories 98.9 calories, Carbohydrate 13.8 g, Fat 4.8 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 67.3 mg, Sugar 5.7 g

WINTER ROOT VEGETABLE SOUP

Winter Root Vegetable Soup image

I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.

Provided by LOOSENUP

Categories Butternut Squash Soup

Time 1h35m

Yield 6

Number Of Ingredients 15

Ingredients

3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
½ sweet onion, diced
1 quart vegetable broth
½ cup half-and-half cream
salt and ground black pepper to taste

Steps:

Preheat an oven to 425 degrees F (220 degrees C).
Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g

Winter Root Vegetable Salad is a hearty, healthy and delicious dish that is perfect for the cold season. Here are some essential tips for making this recipe a success, as well as a conclusion that summarizes the benefits and versatility of this dish.

Tips:

Choose firm and fresh root vegetables. Look for those that are free of blemishes and bruises. Some popular vegetables for this salad include carrots, parsnips, turnips, and beets.

Scrub the vegetables well before roasting them. This will help to remove any dirt or debris. You can also peel the vegetables if desired, but this is not necessary.

Toss the vegetables with olive oil, salt and pepper before roasting them. This will help to evenly coat them and ensure that they roast evenly.

Roast the vegetables at a high temperature (425 degrees Fahrenheit) until they are tender and slightly browned.

Allow the vegetables to cool before adding them to the salad. This will help to prevent the salad from becoming too hot.

Use a variety of greens for the salad. Some good options include arugula, spinach, kale and romaine lettuce.

Top the salad with a simple dressing made with olive oil, vinegar, salt and pepper. You can also add other ingredients to the dressing, such as herbs, spices or cheese.

Serve the salad immediately or chill it for later.

Conclusion:

Winter Root Vegetable Salad is a versatile dish that can be enjoyed as a main course or a side dish. It is packed with nutrients and antioxidants, and it is a great way to get your daily dose of vegetables. This salad is also a great way to use up leftover roasted vegetables. Whether you are looking for a healthy and delicious way to warm up on a cold winter day or you are simply looking for a new recipe to add to your repertoire, Winter Root Vegetable Salad is a great choice.