Root Vegetable Party Salad Recipes

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.

Steps:

• Crush 2 tablespoons hazelnuts; place in a small bowl. Whisk in orange and lemon juice, vegetable oil, and hazelnut oil. Season vinaigrette to taste with salt and pepper.
• Thinly slice beets, turnip, carrot, and radishes using a mandoline or V-slicer. Place red beet slices in another small bowl and remaining vegetables and parsley in a medium bowl. Spoon 3 tablespoons vinaigrette over red beets; pour remaining vinaigrette over vegetables in medium bowl. Toss each to coat. Season with salt and pepper.
• Arrange red beets on a platter; spoon over any vinaigrette from bowl. Top red beets with remaining vegetables. Drizzle salad with any remaining vinaigrette; garnish with remaining 2 tablespoons hazelnuts.

Steps:

• 1. Peel potatoes, parsnips, carrots and celery root.
• 2. Chop into a uniform size.
• 3. Cook carrots, parsnip, celery root and potatoes in a pot of boiling water until soft.
• 4. Pour into a big bowl. Mix gently with all the rest of the vegetables.
• 5. Mix all the dressing ingredients.
• 6. Pour onto vegetables and then mix gently once again.
• 7. When serving, top with roughly chopped tomatoes and sliced hard boiled eggs.