Warm Cabbage and Root Vegetable Salad
Warm root vegetable salad of cabbage, parsnips, and beets tossed in a vinaigrette made with dijon mustard and olive oil.
Servings: 2
Equipment
Ingredients
- ½ green cabbage core removed, sliced against the grain into thin strips
- 3-4 parsnips sliced thin
- 2 beets sliced thin
- ½ cup olive oil
- 2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon ground mustard
- 1 teaspoon smoked paprika
Instructions
Prep Ahead:
- 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.)
Prepare From Prepped:
- If frozen, thaw in the fridge overnight.
- Preheat oven to 400*F and spread 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 the 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.
Notes
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.