Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Roasted beet, carrot and parsley salad with walnut dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Roasted beet, carrot and parsley salad with walnut dressing

    Perfect vegetarian light lunch or starter.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • For the dressing:
    • 25g walnuts
    • 1 tbsp cider vinegar
    • 1 tsp dijon mustard
    • 1 tbsp walnut oil
    • 2 tbsp groundnut oil
    • For the salad:
    • 400g raw beetroot, unpeeled, washed, cut into large dice
    • 300g chantenay carrots, halved lengthways
    • 20g flat-leaf parsley


    1. Preheat the oven to 200c, gas mark 6. Put the beetroot in a roasting tin, season, cover with foil and roast for 20 minutes. Stir in the carrots and return to the oven, uncovered, for a further 20–25 minutes until just tender.
    2. Meanwhile, roughly crush the walnuts with a pestle and mortar, then stir in the remaining dressing ingredients and season. Toss half the dressing into the roasted vegetables as soon as they come out of the oven.
    3. Serve the vegetables just warm, tossed with the parsley leaves, with an extra drizzle of dressing.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Domaine Pouderoux Vendange Mise Tardive 2003/04 Maury, South of France. Bin 45372


    Average user rating

    1 stars