7-Minute Meal: Root Salad Recipe

Need a meal or a hardy side-dish in minutes?   Cooking isn’t a race but it’s handy to have a few quick recipes in your toolkit that you can make when you’re in a rush.  This root salad recipe is an easy winter snack that can use most root vegetables (I stay away from potatoes or yams as they take longer to cook) as the base and you can add just about anything from your fridge.

7 Minute Meal: Root Salad Recipe February Carrot Beet

We used carrots and beets as our root vegetables and added some other leftovers (namely chickpeas, parsley, a hot pepper and a bit of green pepper).  You could add lots of other things including:

  • Any vegetable
  • Cheese of any type
  • Leftover pasta (minus the sauce)
  • Rice
  • Breadcrumbs (toast them if you want to be fancy)
  • Leftover protein
  • Garlic/ ginger
  • Jam
  • Nuts

The ‘secret’ to a root salad vegetable is to cut fairly evenly sized pieces of each vegetable and dunk them in boiling water for about a minute before running them under cold water to cool them as quickly as possible.  This blanching process will increase the color and make them slightly easier to eat (while still staying crisp).

Root Salad Recipe – Ingredients (enough for 4 side dishes or 2 mains)

  • 2 medium-large beets (we used an orange one and a multi-colored one)
  • Carrots (about half the amount of beets)
  • Apple cider vinegar (about 2 teaspoons)
  • Olive oil (about 2 tablespoons)
  • Honey (about 1 teaspoon)
  • Salt to flavor
  • 0.5-1.5 cups of other ingredients.

Root Salad Recipe – Instructions

  1. Place a large pot of salted water on high heat with a lid on  You should use at least 4 cups of water for this).
  2. Peel carrots and beets and cut into equal-sized strips.  The smaller they are, the less cooking they will need (ours were about 1.5 times longer than a matchstick and the thickness of a clump of 4 or 5 of them).
  3. If the water isn’t boiling yet, toss other ingredients in a large bowl, add a bit of salt.
  4. Once boiling, add the carrots and beets into the boiling water.  Cook for 30-60 seconds (you won’t need more!).  Strain well in a colander and cool under running water.  Drain well.
  5. Add roots to other ingredients.  Add oil, then vinegar.  Toss and taste.  It should be pleasantly tart.
  6. Add honey to taste (this will ease the tart taste).

What would you add to this meal on the go?

Comments

  1. I never thought to blanch the veg. I’m also thinking that leftover salad would be delicious roasted alongside the next day’s meal, and maybe tossed with quinoa or farro. I love how you inspire my kitchen adventures. Thanks for that.

    • Alison,

      Thank you for the feedback – know thing that people are using some of this stuff and hearing their ideas is so entirely motivating for us – comments like yours keep us going; so thank you!

      Let us know how it goes! The blanching step is really worthwhile…it’s a small but awesome thing (I often eat them raw but am constantly surprised how a quick blanch helps!) J

  2. Making this for dinner tonight!

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