Winter Roots Salad / Salata de iarna

Directions

1. First, make the dressing. In a small jar or pitcher, combine minced onion, garlic, vinegar, mustard, parsley, salt, pepper, and olive oil. Blend or shake well, taste and adjust flavorings as necessary.

2. Wash and peel carrots, celery root, and beet. Slice thin, or grate to ½ cup of each. Keep them separate so the beats don’t stain everything pink.

3. Steam the carrots and celery root until just tender. Remove and set aside. Steam the beet root until just tender. Set aside.

4. While roots are cooking, wash spinach (optional). If the leaves are small and tender you can use them fresh, if they are not so nice, lightly steam them.

5. Don’t assemble this salad until you’re ready to serve it – otherwise the beets will turn everything pink. Arrange spinach first on the plates (if you use it). Then arrange the root vegetables, and drizzle with dressing (mix dressing well before drizzling). Sprinkle each salad with toasted pumpkin seeds and crumble on some of the soft cheese. Serve immediately, with remaining dressing on the side.

                                                              

Notes: This salad is beautiful and tastes great (especially the dressing). If you’re not cooking for a fancy occasion and don’t mind everything turning pink, you can simplify the last step by adding it all together any time.

 

Substitutions: Fresh parsley/Dry parsley (adjust amount). Toasted pumpkin seeds/Toasted walnuts.