Roast root vegetable salad with Dijon vinaigrette


  • 1 kg root vegetables, such as carrots, parsnip, celeriac, swede, sweet potato, small potatoes, shallots, beetroot
  • 2 tsp caraway seeds
  • 3 sprigs thyme
  • 6 sticks celery, cut into 5 cm pieces
  • 8 cloves garlic, left unpeeled and smashed with the back of a knife
  • 2 tbsp olive oil
  • 1 pinches flakes sea salt
  • 1 pinches freshly ground black pepper
  • 2 tbsp parsley, chopped
For the vinaigrette:

  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 3 tbsp olive oil
  • 1 tsp brown sugar


Make The Most Of As Many Root Vegetables You Can Get Hold Of For A Wonderfully Nutritious Warm Salad By Jo Pratt

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