Warm Cabbage and Root Vegetable Salad
Prep Time: 10 minutes
Cook Time: 18 minutes
All the root vegetables in this recipe need to be sliced good and thin so they cook at the same rate. I recommend using a mandolin or a wide blade grater (like you may find on one side of a box grater). If your beet slices are rather large, cut them in half so they are closer to bite-sized. If you can’t find ground mustard, use 2 tablespoons of dijon mustard, instead.
- ½ green cabbage, core removed, sliced against the grain into thin strips
- 3-4 large parsnips, sliced thin
- 2 large beets, sliced thin
- ½ cup olive oil
- 2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon ground mustard
- 1 teaspoon smoked paprika
- Slice or grate the vegetables and toss with the remaining ingredients in a large resealable bag or container until thoroughly mixed.
Store in the freezer for up to 3 months, or in the fridge for 7-10 days.
(Once thawed, I recommend cooking a little longer than you would from fresh to accommodate for the extra moisture that accumulates from the freezing and thawing.)
Prepare From Prepped:
If frozen, thaw in the fridge overnight.
- Preheat the oven to 400*F and spread the contents of the bag on one sheet pan in an even layer.
- Roast for 18-22 minutes or until the vegetables have started to soften and brown.
Make From Fresh:
- Preheat the oven to 450*F.
- In a large bowl, toss the sliced cabbage, parsnips, and beets with olive oil and salt until lightly coated.
- Transfer contents of the bowl to the sheet pan in an even layer, then roast for 15-18 minutes, until the vegetables have started to soften and brown.
- Remove from the oven and add the ground pepper, mustard, and smoked paprika, and toss to combine. Serve warm or cold.