This salad is a perfect way to use up the odd root vegetable or few that may be lying around your kitchen or fridge drawer. I’ve used red and gold beets, carrots and sweet potatoes here but winter squash, parsnip and turnips work really well too. As the title suggests this is also a great salad to serve a crowd — it’s not too delicate to sit dressed as people make their way to the table.
The amounts here serve about 40 people as a side salad and about 20 as a starter. If you’re not serving a crowd you can keep all the components of the salad separate and eat it over the following 4 to 5 days. Hope you like it and happy spring to everyone!
Wild arugula salad with roasted root vegetables, walnuts and mustard dressing
I used the convection setting on my oven, which I find is great for baking and roasting anything. If you have the setting on your oven then 375 degrees is perfect. If not then set your oven to 400 degrees Fahrenheit.
2 medium gold beets
2 medium red beets
5 medium carrots
2 medium sweet potatoes
6 tablespoons extra virgin olive oil
Freshly ground black pepper
2 tablespoons wholegrain mustard
3 tablespoons raw cider vinegar
1 tablespoon balsamic vinegar
Juice of half a lemon
Juice of one orange
½ teaspoon sea salt
½ cup extra virgin olive oil
For the salad
2 16 oz containers of wild arugula
1 bunch flat leaf parsley, chopped
1 bunch scallions, finely sliced
2 cups toasted walnuts, chopped
Pre-heat oven to 375 -400 degrees Fahrenheit.
Cover 3 cookie sheets or baking trays with parchment paper and set aside.
Cut the beets in quarters and slice in ¼ inch slices; place on one of the baking trays. Drizzle with 2 tablespoons of olive oil, a pinch of salt and pepper. Toss well and spread out over tray. Repeat with remaining vegetables, spreading them evenly over the trays. Roast for 15 minutes, stir to help the vegetables cook evenly, then roast for another 10 to 15 minutes until the veggies are starting to brown. Remove from oven and set aside to cool.
To make the dressing, place the mustard, vinegars, salt, lemon and orange juice in a jar and shake well. Add olive oil and shake again. Set aside until you are ready to serve the salad.
Divide the arugula into 2 bowls. Toss all the roasted vegetables together and divide between the bowls of arugula. Top each bowl with parsley, scallions and toasted walnuts. Drizzle with dressing and toss well before serving.
Click here for printable recipe