Winters in the north can be rough. Like, really rough. The crazy cold weather affects just about everything, including produce at the grocery store. It seemed like every time I bought a tomato or avocado out of season, I would cut it open a day later to find it had already gone bad. Eating seasonally guarantees fresh, ripe fruits and vegetables, but what do you do when you live in a harsh and cold environment? It can be difficult find fresh greens, herbs, and various fruits at the grocery store. Living in the south totally spoiled me rotten when it comes to getting beautiful food year round.
When I moved to North Dakota I realized that it is so important to choose seasonal root vegetables during fall and winter so that I could keep them much longer without spoiling. I love root veggies because they are so hardy and can last much longer in the pantry. I usually try to buy a variety of roots each grocery trip because they make excellent breakfast hash and I love to throw them in salads for a meatless meal. It’s the perfect foundation for one of those “everything but the kitchen sink / time to clean out your refrigerator” meals, which is exactly what this roasted root salad is.
My favorite root vegetables, and the ones included in this recipe, are parsnips, turnips, and rutabagas. I love the earthiness and how they pair so well with rustic herbs such as rosemary or sage, crisp apple slices, and roasted with a touch of honey to get that caramelized flavor. To get that rich roasted flavor, the only thing I do is drizzle avocado oil (or any other neutral oil) over roughly chopped roots, and season with smokey sea salt, and dried rosemary and thyme. Throw it on a baking sheet and roast for about 45 minutes at 350 degrees, stirring occasionally. And that is it!
Rosemary Pickled Onion + Radish
If you have never tried pickling onions or radishes, it’s definitely time to give it a try! It tones down the bite of the onions, but leaves you with a crisp savory flavor and is so easy to make!
Dissolve 1 T. of sugar and 1 1/2 t. of salt into 1/4 C. of water by stirring together and microwave for about a minute or so. Once dissolved add 3/4 c. of Apple Cider Vinegar and thinly sliced radishes and red onions. For this recipe I added fresh sprigs of rosemary, but any mix of fresh herbs, dried chilis, peppercorns or other various spices will also work – dig in the back of that spice cabinet and use what you have! Throw all the ingredients into a jar, letting it cool before you put the lid on. It is ready to serve in about an hour and will keep in the refrigerator for up to two weeks or so. It’s nice to have pickled onions on hand to spice up your breakfast eggs or your sandwiches.
- 2 Large Turnips
- 4 Large Parsnips
- 1 Large Rutabega
- 1 t. each of dried Thyme and Rosemary, Smoked Salt (Optional)
- 2 T. White Basalmic Vinegar
- 6 T. Avocado Oil, divided
- 1 t. honey
- 1 Red Onion, thinly sliced
- ½ C. Radishes
- 2 springs of fresh Rosemary
- 1 T. Fresh Peppercorns
- 1¼ C. Water
- 1 T. Sugar
- ¾ C. Apple Cider Vinegar
- Spring Mix of Greens
- Apple, sliced
- Preheat Oven to 350. Roughly chop the Turnips, Parsnips and Rutabaga into 1-2" pieces. Spread out on to one or two large sheet pans so that they aren't touching. Drizzle 2 T. of Avocado oil and season with dried herbs and a sprinkle of smoked salt if you have it. Roast in the oven for about 45 minutes, stirring only occasionally until the edges are crispy and inside is cooked through.
- In a small bowl combine White Basalmic vinegar and honey. Slowly drizzle in the remaining 4 T. of Avocado oil until emulsified. Season to taste with salt and pepper.
- Heat water on the stove top (or microwave) for a minute or two and add the sugar, stirring until dissolved. Pour the water mixture into a large jar and then combine the Apple Cider Vinegar, sliced onion, radishes and fresh rosemary. Let the water fully cool before putting the lid on. The pickled veggies are ready to serve in about an hour.
- To assemble, combine the mixed field greens, sliced apple, roasted root veggies, pickled onions and radishes. Finish with a drizzle of the vinaigrette.