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Root Vegetable Salad with Herb Yoghurt Dressing

Close up shot of roasted root vegetable salad
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This roasted root vegetable salad with zingy herb yoghurt dressing will take your salad game to the next level!

Ingredients

Scale

Root vegetables

  • 3 carrots, peeled and cut on an angle
  • 2 parsnips, peeled and cut into wedges
  • 2 beetroots, peeled and cut into wedges
  • 1 fennel bulb, tops removed, cut into wedges
  • 1 red onion, cut into wedges
  • 1 sweet potato, cut into rounds (skin on)
  • 2 tbsp olive oil
  • 2 tsp flaky sea salt

Herb Yoghurt Dressing

  • 1 clove garlic
  • 1 cup herbs - I used mint, dill and chives
  • 1/2 cup Greek yoghurt
  • 1 tbsp horseradish cream
  • 1 tbsp lemon juice
  • 1 tsp salt

Salad

  • 2 cups rocket (arugula)
  • 1/4 cup toasted pine nuts
  • Fennel fronds, for garnish

Instructions

  1. For the root vegetables, preheat oven to 180°C. Line a tray with baking paper. Lay out vegetables and drizzle over olive oil and salt. Toss to coat. Roast for 30-45 minutes until everything has softened and lightly charred. Set aside to cool slightly.
  2. To make the herb dressing, combine all ingredients in a bowl and puree using a stick blender.
  3. To serve, spoon dressing on to a large serving tray. Top with roasted root vegetables, rocket and pine nuts. Top with fennel fronds and serve immediately.

Notes

  • While this is a root vegetable salad, something like pumpkin, eggplant or zucchini would also work well. Use whatever you have available.
  • Other herbs you could use in the dressing: parsley or basil
  • If horseradish cream is unavailable (or not your thing), substitute with Dijon mustard.
  • Any roasted nut will work - I personally prefer pine nuts or crushed/flaked almonds. Alternatively, toasted bread would also be delicious.

Find it online: https://eatnik.com.au/root-vegetable-salad/