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Roasted Carrot, Parsnip, and Beet Salad

© 2020 Tulia

2 min read

A simple, vibrant, and flavorsome salad with a creamy Tulia Mighty Date Supersnack dressing, that is equally great served as a light lunch or a side dish. The apple slices and chopped almonds add texture, while the pomegranate seeds and zaatar add a Middle-Eastern layer of flavors. Experiment with using other roasted root vegetables, such as rutabaga, turnip, or kohlrabi.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Recipe Type: Salad, Easy, Vegan, Paleo, Gluten-Free
Cuisine: Middle Eastern

Ingredients:

Salad
  • 3 baby beets, trimmed, peeled, cut into 1-inch long strips
  • 4 medium carrots, trimmed, peeled, and cut into 1-inch strips
  • 1 medium turnip, trimmed, trimmed, peeled, and cut into 1-inch long
strips
  • 1 tablespoon olive oil
  • 1 apple, cored and thinly sliced
  • 6-7 asparagus strips, trimmed and cut into 1-inch pieces
  • A handful of pomegranate seeds
  • 1 teaspoon zaatar (or to taste)
  • 1/4 cup tablespoons walnuts, lightly toasted and chopped
Dressing
  • 1 tablespoon Tulia Mighty Date Supersnack
  • Juice and zest of ½ lemon
  • Juice of ½ orange
  • 3 tablespoons olive oil
  • 1 teaspoon fresh thyme, finely chopped
  • 1 shallot, finely chopped
  • Salt and coarsely ground black pepper, to taste

Preparation:

1. Preheat oven to 425°/220C°/Gas mark 7.

2. Place beets, carrots, and turnip in a baking dish, season to taste and drizzle with 1 tablespoon olive oil. Roast for about 30 minutes, tossing a few times. Transfer to a salad bowl and set aside to cool.

3.For the dressing, combine Tulia Mighty Date Supersnack, with the lemon juice and zest, orange juice, olive oil, thyme, and shallot and whisk until smooth.

4. Add apple, asparagus, and pomegranate seeds to the roasted vegetables and drizzle some dressing on top; toss lightly.

5. Sprinkle some zaatar and walnuts on top, serve, and enjoy!

6. The salad will keep refrigerated for up to 3 days.