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winter vegetable salad

Raw and cooked root vegetable salad

Print Recipe Pine Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Race: Salad
Kitchen: Scandinavia
Ingredients Method Notes

Ingredients
  

  • 4 raw red beets
  • 4 carrots if possible in different colors
  • 2 turnips or 6 Jerusalem artichokes
  • 3 red onions
  • 2 beetroot chioggia
  • 2 tbsp rapeseed or olive oil
  • 1 tbsp of honey
  • 150 g of cooking wheat
  • 4 handfuls of baby spinach leaves
  • vinaigrette prepared to your taste

Method
 

  1. Preheat the oven to 180°. Cut all the vegetables (except the chioggia beets) in not too fine pieces. Place them in an ovenproof dish and sprinkle with oil and honey. Season with pepper and salt.
  2. Bake for 40 minutes, basting with the juice from time to time. When tender, take them out and let them cool down a bit.
  3. Meanwhile, wash the spinach, peel the chioggia beets and cut them into thin slices.
  4. Cook wheat in salted water until tender. Once cooked, combine wheat, vegetables, spinach and chioggia. Drizzle with vinaigrette. And that's it!

Notes

Recipe inspired by the book "So schmeckt Schweden" , found in Hamburg during the holidays....