Roasted Root Reboot Salad

When you need a hard reset after holiday excesses, this is the remedy that will shake you right out of that rut. Sharp horseradish dressing, peppery and assertive, brings out the best in the earthy flavors of roasted beets, parsnips, and sweet potatoes. Served warm over crisp arugula, it’s both an homage and antidote to the doldrums of winter.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 179kcal

Author: Hannah Kaminsky

Ingredients

6 medium beets (about 1 ½ pounds) peeled and cut into ½-inch wedges
2 medium sweet potatoes (about 1 ½ pounds) peeled and diced into ¾-inch cubes
2 large parsnips (about 1 pound) peeled, and sliced into ½-inch coins
1/2 teaspoon ground black pepper
salt to taste optional

Horseradish Vinaigrette

1/2 cup white wine or sherry vinegar
1/4 cup cooked white beans
1/4 cup unsweetened applesauce
1 clove garlic
1 1/2 inches fresh horseradish root peeled and roughly chopped
1 teaspoon Dijon mustard
2 tablespoons fresh parsley

To Assemble

8-12 ounces fresh arugula

Instructions

Preheat your oven to 375℉ degrees and line a baking sheet with parchment paper or a silicon baking mat.
Arrange the cut vegetables on the prepared baking sheet, spreading them out in an even layer. Season with black pepper and a pinch of salt. Roast for 50 – 55 minutes, until golden brown around the edges and fork tender.
Meanwhile, for the dressing, place the vinegar, white beans, applesauce, garlic, horseradish, and mustard in your blender or food processor. Thoroughly puree, pausing to scrape down the sides with your spatula, until completely smooth. Add the parsley and pulse to incorporate.
Spread out the arugula on a large serving platter and top with the warm roasted vegetables. Drizzle liberally with the dressing, reserving some to serve on the side, as desired.

Notes

Serving suggestion: Top the finished salad with crispy chickpeas or baked tofu for a punch of protein, or serve alongside a plant-based roast, lentil loaf, or meatless patties.

Notes: If you can’t find fresh horseradish, you can use 1 tablespoon prepared horseradish instead, typically found in the refrigerated section of the produce aisle near the chilled pickles. Be sure to read labels carefully, though, because some are mixed with eggs or dairy-based cream.

There are so many marvelous root vegetables to choose from! Try branching out and substitute any of the options in the lineup for rutabaga, turnips, celeriac, carrots, and more.

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