How to make Root Vegetable Salads

Root Vegetable Salads
By Molly Watson,
Root vegetables make great additions to salads. Roasted or boiled until tender, toss them with dressings when they are still warm so they absorb the flavors.
Yael- I love to add different cheese (goat cheeses, pecorino, parmesan cheese).   Nuts bring out the earthy taste of the root vegetable (pine nuts roasted, walnuts, hazelnuts).  The cheese and the nuts elevate a root vegetable salad to another level of flavors and added protein. Below are some recipes for Root Vegetable Salads.

Read more at:

About Yael Tenenbaum

Mom of 2 kids
This entry was posted in Beets, Carrots, Cooking Techniques, Potato, Radishes, Turnips. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s