Roasted Carrot, Parsnip, and Beet Salad

© 2020 Tulia

September 12, 2019 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

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