Root vegetable salad

Root vegetable salad

By
From
Scandinavian Christmas
Serves
6
Photographer
Lars Ranek

A lovely crunchy salad with a lot of flavours. In Scandinavia, we eat a lot of root vegetables in the winter. This is nice with Ruis and salmon, or as part of the Christmas smörgåsbord.

Ingredients

Quantity Ingredient

For the salad

Quantity Ingredient
300g yellow beetroots
300g purple beetroots
300g parsnips
300g jerusalem artichokes
4 tablespoons olive oil
salt
freshly ground black pepper

For the dressing

Quantity Ingredient
4 tablespoons cider vinegar
4 tablespoons dijon mustard
2 tablespoons honey
5 tablespoons peeled, grated horseradish

Method

  1. Preheat the oven to 180°C.
  2. Peel the beetroots and parsnips, wash the Jerusalem artichokes and scrub them well, then cut all the vegetables into even chunks. Place in an ovenproof dish and mix with the oil, salt and pepper. Bake for 45 minutes, then remove and cool for 10 minutes.
  3. Whisk all the ingredients for the dressing together and mix with the root vegetables. Season generously and serve warm or cold.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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