ROOT SALAD RECIPES RECIPES

HOW TO MAKE AN ULTIMATE ROOT SALAD | HEALTH.COM

How To Make an Ultimate Root Salad | Health.com image

With crunchy raw vegetables, juicy and sweet oranges, salted nuts, and a smoky, spice-laced dressing, this salad hits every flavor and texture note. The healthy fat from the olive oil and nuts makes the salad satisfying and also helps your body maximize the veggies' nutrients.

Provided by Julia Levy

Total Time 25 minutes

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 teaspoon ancho chile powder
1 small jicama, peeled
1 small watermelon or red radishes, trimmed
2 small candy cane or golden beets, trimmed and peeled
3 medium multicolored carrots
2 medium navel oranges
¼ chopped roasted salted pistachios
3 tablespoons cilantro leaves
1?½ tablespoons sherry vinegar
¾ teaspoon kosher salt

Steps:

Heat oil in a small skillet over medium until oil shimmers, about 2 minutes. Stir in chile powder, and immediately remove from heat. Let stand 10 minutes.
Meanwhile, thinly slice jicama, radishes, and beets crosswise using a mandoline. Shave carrots lengthwise using a vegetable peeler to create ribbons. Cut tops and bottoms off oranges. Place fruit cut side down on work surface, and cut away peel and white pith, completely exposing segments. Use a sharp knife to cut between orange segments and membranes, removing segments. Place jicama, radishes, beets, carrots, orange segments, pistachios, cilantro, and mint in a large bowl.
Transfer oil mixture to a small bowl; whisk in vinegar and salt. Drizzle over vegetable mixture in large bowl, and toss gently to coat. Serve immediately.

Nutrition Facts : Calories 161 calories, CarbohydrateContent 18 g, FatContent 9 g, FiberContent 7 g, ProteinContent 3 g, SaturatedFatContent 1 g, SodiumContent 327 mg, SugarContent 9 g

CELERY ROOT SALAD | ALLRECIPES

Celery Root Salad | Allrecipes image

This is one of my favorite winter salads. I often make a large bowl and store it in the fridge because the salad keeps well and intensifies in flavor over time. If you like, you can top the salad with chopped parsley.

Provided by barbara

Categories Salad Vegetable Salad Recipes

Total Time 2 hours 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 5

Ingredients

1 pound celery root
3 tablespoons rapeseed oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
salt and freshly ground black pepper to taste

Steps:

Peel and quarter celery root. Place in a pot of lightly salted water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain and set aside until cool enough to handle. Cut into slices and place into a salad bowl.
Combine oil, lemon juice, vinegar, salt, and pepper in a small bowl. Pour dressing over celery root. Allow to marinate for at least 2 hours to intensify flavors.

Nutrition Facts : Calories 279.8 calories, CarbohydrateContent 22.2 g, FatContent 21.1 g, FiberContent 4.1 g, ProteinContent 3.5 g, SaturatedFatContent 3.4 g, SodiumContent 227.9 mg, SugarContent 4 g

More about "root salad recipes recipes"

THE ULTIMATE CELERY ROOT SALAD RECIPE | ALLRECIPES

I love to make this nutty salad when I find celery roots which are firm and have the green leafy tops on them. You need to own a mandoline with a fine julienne blade or this salad will not have the correct texture. Adding the leaves, nuts, and cilantro is my touch.
From allrecipes.com
Reviews 5
Total Time 45 minutes
Category Salad, Vegetable Salad Recipes
Calories 172.1 calories per serving

Place celery root and leaves, cilantro, and pecans in a large bowl. Whisk mayonnaise, lemon juice, lemon zest, coriander, celery seed, and salt in a small bowl; pour over celery root and toss to coat. Cover and refrigerate for at least 30 minutes before serving.

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ROASTED ROOT VEGETABLE SALAD RECIPE | MYRECIPES

This online review for the Roasted Root Vegetable Salad dish says it all: "I served this as the salad for our Christmas dinner. I roasted the vegetables the night before and then refrigerated. I made the dressing Christmas morning and refrigerated. It was absolutely delicious, and so nice to be able to prepare it ahead. I followed the recipe exactly. It was delicious, very pretty, and got rave reviews."
From myrecipes.com
Reviews 5
Total Time 1 hours 30 minutes

Meanwhile, whisk together dressing and next 3 ingredients. Place vegetables in a large bowl, and drizzle with desired amount of dressing; toss gently to coat. Serve at room temperature or chilled over arugula with any remaining dressing.

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SHAVED ROOT VEGETABLE SALAD WITH PISTACHIOS RECIPE ...

This centerpiece-worthy salad calls for buying up the most colorful roots in the produce section. We like using a rainbow of beets and carrots for the most stunning presentation.
From eatingwell.com
Total Time 20 minutes
Category Healthy Salad Recipes
Calories 122 calories per serving

Arrange the vegetables on a platter and drizzle with any dressing remaining in the bowl. Top with goat cheese, pistachios and mint.

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GERMAN CELERY ROOT SALAD RECIPE | ALLRECIPES

Celery root salad (Selleriesalat) is a staple in Germany in winter. You can buy it ready-made in a jar but my mom always made it for us from scratch. If you like, you can add garlic or fresh herbs, but I prefer it plain.
From allrecipes.com
Reviews 5
Total Time 1 hours 25 minutes
Category Salad, Vegetable Salad Recipes
Calories 237.7 calories per serving

Stir together cooled cooking liquid, vinegar, and sugar. Pour over celeriac and onion. Add oil and mix well. Season with salt.

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CELERY ROOT SALAD RECIPE | MYRECIPES

Notes: You can make this salad up to 1 day ahead; cover and chill. Bring to room temperature before serving, and season to taste with additional vinegar, salt, and pepper.
From myrecipes.com
Reviews 3
Calories 94 calories per serving

In a 4- to 6-quart pan, bring 3 to 4 quarts water to a boil. Meanwhile, peel celery root and cut into 2-inch-long matchstick-size strips. Add celery root to water and cook until tender-crisp, 2 to 3 minutes. Drain and immediately add to dressing, along with parsley. Mix to coat. Add salt and pepper to taste. Serve warm or at room temperature.

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SHAVED ROOT VEGETABLE SALAD WITH PISTACHIOS RECIPE ...

Arrange the vegetables on a platter and drizzle with any dressing remaining in the bowl. Top with goat cheese, pistachios and mint.

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ROOT VEGETABLE SALAD | JAMIE OLIVER SALAD RECIPES

Make eating salad fun for your kids by peeling vegetables into long thin ribbons for amazing texture
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 217 calories per serving

1. Wearing a pair of rubber gloves, use a Y-shaped peeler to carefully peel the carrots and beetroots over a chopping board, discarding the peelings. 2. Using the Y-shaped peeler again, shave the carrots and beetroots into nice thin wavy strips, then place in a large mixing bowl. 3. Carefully cut the tops and tails off the radishes, then finely slice and add to the bowl. 4. Trim and finely slice the celery, including any paler inner leaves, then add to the bowl. 5. Trim and finely slice the lettuce, discarding any tatty outer leaves and tough stalky bits, then add to the bowl. 6. Pick the leafy fennel tops and put to one side, then finely slice the fennel bulb and add to the bowl. 7. Cut the lemon in half. 8. Squeeze the juice into a small bowl or a jam jar, using your fingers to catch any pips. 9. Pick and finely chop the mint leaves, keeping the baby ones to one side, then add to the small bowl or jam jar, discarding the stalks. 10. Add the extra virgin olive oil and whisk together with a fork or put the lid securely on the jar and shake well. 11. Taste the dressing and season with a tiny pinch of salt and pepper, if you think it needs it, then pour over the root vegetables and taste again to check you’re happy. 12. Toss the vegetables in the dressing, then transfer to a serving bowl and sprinkle over the fennel tops and reserved baby mint leaves and dig in. Tip: Using a Y-shaped peeler helps slice vegetables into long thin ribbons in no time at all.

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SHAVED CELERY ROOT SALAD RECIPE | MARTHA STEWART

A vegetable peeler is the only tool you need to create this dish. Celery root has an earthy, mellow charm (somewhere between celery and parsley), but fennel would work nicely here, too.
From marthastewart.com
Reviews 0
Category Seafood Recipes
Calories 277 g per serving

Toss dressing with remaining ingredients.

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CELERY ROOT SALAD - GERMANFOODS.ORG

Celery root is officially known as celeriac. The knobby, brown vegetable tastes like a combination of celery and parsley. Choose a small, firm celeriac with few rootlets and knobs.
From germanfoods.org
Category Salad

Serve garnished with chopped chives.

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ROOT SALAD RECIPE | STRAIGHT FROM THE SASSOOL ...

Oct 18, 2018 · In a large mixing bowl add the carrots, beets, cilantro, and walnuts. Pour the olive oil, pomegranate molasses and vinegar in a circular motion to cover each section of the root salad. Sprinkle the salt and black pepper over the entire mixing bowls and mix with hands (using gloves) Taste before serving.
From kenyarae.com

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ROOT SALAD RECIPE | STRAIGHT FROM THE SASSOOL ...

Jun 05, 2018 · Remove the bottom of the cilantro bunch and rough chop. In a large mixing bowl add the carrots, beets, cilantro, and walnuts. Pour the olive oil, pomegranate molasses and vinegar in a circular motion to cover each section of the root salad. Sprinkle the salt and black pepper over the entire mixing bowls and mix with hands (using gloves) Taste ...
From kenyarae.com

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FRENCH-STYLE CELERY ROOT SALAD (REMOULADE) RECIPE

Nov 11, 2021 · Celery root, also referred to as celeriac, is a root vegetable that is a variety of celery (hence the name).It is made up of a large, round bulb with celery-looking stalks and leaves growing from the top. The root is used in a variety of dishes, such as this French-style salad called remoulade.
From thespruceeats.com

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WARM WINTER ROOT VEGETABLE SALAD RECIPE | YOGIAPPROVED.COM

Dec 15, 2020 · In your mixing bowl with potatoes and beets, mix in oil, lemon juice, salt, pepper, and garlic powder. Place the mix on a baking sheet in an even layer. Put both your baking sheets in the oven at the same time. Bake your radishes for about 20 minutes, flipping at the 10 minute mark. Bake your potatoes and beets for about 40 minutes.
From yogiapproved.com

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10 BEST BEETROOT SALAD HEALTHY RECIPES | YUMMLY

Dec 26, 2021 · Beetroot Salad with Persimmon, Kale and Goat Cheese Happy Kitchen.Rocks. black pepper, persimmon, beetroot, olive oil, kale, pomegranate seeds and 4 more.
From yummly.com

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IKARIA TARO ROOT SALAD | GREEK FOOD - GREEK COOKING ...

Cut the taro into 2-inch / 5-cm cubes. Place in a pot with cold water. Bring to a boil. Reduce heat and simmer until fork tender, about 15 to 20 minutes. Drain and rinse the taro pieces in a colander. Add the onion, celery, parsley, olives, olive oil, and lemon juice. Season to taste with salt and pepper.
From dianekochilas.com

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RECIPES WITH JULIE VAN ROSENDAAL: WINTER SALADS | CBC NEWS

Dec 29, 2021 · 1 tbsp honey. 1 tsp grainy mustard. freshly ground black pepper. Peel and slice the citrus fruit crosswise about ¼-inch thick. Arrange on a platter, top with avocado slices and shallot and ...
From cbc.ca

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HAVE YOU EVER TRY ARROW ROOT IN YOUR COUNTRY | HARVEST ...

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VEGETABLES & SALAD | ROOTITOOT

Vegetables & Salads. Vegetables are lovely when done in the Instant Pot. Everything from asparagus to mashed potatoes to spaghetti squash can be cooked in a fraction of the time. Just put 1 1/2 cups water in the pot, add the trivet or a steamer basket, close and cook for a very few minutes. Then a quick release of pressure and KAZANGO! Perfection.
From mail.rootitoot.com

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