Warm Cabbage and Root Vegetable Salad



Warm Cabbage and Root Vegetable Salad

Ingredients

Produce

green cabbage
parsnip
beets

Dry Goods

olive oil
Kosher salt
freshly cracked pepper
smoked paprika
ground mustard

Instructions

This is a rainbow on a sheet pan 🙂  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.

  1. Preheat the oven to 450*F. 
  2. In a large bowl, toss the sliced cabbage, parsnips, and beets with the olive oil and salt until lightly coated. 
  3. 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. 
  4. Remove from the oven and add the ground pepper, mustard, and smoked paprika, and toss to combine. Serve warm or cold. 

Prep Plan

Prep it for later:

1. Slice or grate the vegetables and toss with 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.)

You’ll need:
1 bag with sliced vegetables and remaining ingredients

Prepare from prepped: If frozen, thaw in the fridge overnight.
1. Preheat oven to 400*F and spread contents of the bag on one sheet pan in an even layer.
2. Roast for 18-22 minutes or until the vegetables have started to soften and brown.