Roasted Turnip, Beet, and Potato Salad with Hazelnuts

 

Here's a winter salad that won't have you longing for summer. Whole parsley leaves add zip to the mix of greens, while roasted potatoes and root vegetables make it hearty enough for a main course. Customize your own recipe: Create Your Own Hearty Roasted Vegetable Salad

What you will need

3/4 lb. red beets, trimmed and cut into 3/4-inch wedges

1/2 lb. turnips

1/2 lb. Yukon Gold potatoes

2 Tbs. extra-virgin olive oil

Kosher salt

1-1/2 lightly packed cups torn frisee (tear into bite-size pieces)

1-1/2 lightly packed cups torn radicchio (tear into bite-size pieces)

1 lightly packed cup flat-leaf parsley leaves

1/4 cup toasted, chopped hazelnuts

1/4 cup extra-virgin olive oil

1/3 cup thinly sliced yellow onion

Kosher salt

1/2 to 1-1/2 tsp. chopped garlic

2 Tbs. red wine vinegar

1 Tbs. honey

1 Tbs. fresh orange juice; more to taste

1/2 to 1 tsp. finely grated orange zest

1 to 2 tsp. finely chopped fresh thyme

1 tsp. Dijon mustard

Freshly ground black pepper

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