There is nothing more comforting than a warm homemade meal on a cold night. This warm salad, using fresh, seasonal winter veggies and citrus fruit, will delight your senses and taste buds. And give you a healthy boost of vitamin C!
Created with care by Twists and Zests
Serves 2-3 as a side, or 1-2 as a light main
1 lg/225g parsnip
1 lg/300g beet
2 tbs/30ml olive oil, divided
½ tsp/3g sea salt, divided
½ tsp/1g ground cinnamon
½ tsp/1g ground pepper
2 tsp/4g lemon zest
½ tsp/1g ground coriander
1 lg/250g Cara Cara or blood orange
¼ c/30g sliced almonds, toasted
1 tbs/15ml pomegranate molasses
1 tsp/5ml Dijon mustard
1 tbs/15ml olive oil
1 tsp/5ml balsamic vinegar
¼ tsp ground pepper
Preheat oven to 375°F. Line a baking sheet with a non-stick mat, parchment paper, or aluminum.
Peel and slice parsnips and beets into ¾” square by 2-3” long slices.
Season parsnips: In a small bowl, toss sliced parsnips with 1 tbs/15ml olive oil, ¼ tsp salt, cinnamon, and pepper. Spread seasoned parsnips on ½ of baking sheet.
Season beets: In the small bowl (reused to save dishes), toss sliced beets with remaining olive oil and salt, lemon zest, and coriander. Spread on other half of baking sheet.
Bake root vegetables for 17-20 minutes until just softened enough to be pierced by a fork.
While parsnips and beets are baking, peel orange and slice horizontally into ¼” circles. Cut circles in semi circles.
Make dressing: Combine all dressing ingredients and whisk until smooth. Set aside.
Once out of the oven, allow beets and parsnips to cool for about 5 minutes. Once slightly cool, toss cooked beets, parsnips, orange semi circles, and toasted almonds with dressing. Serve immediately.
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