Root Lovers' Winter Salad (with Creamy Apple Cider Viniagrette dressing)
Recipe from Run Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky
The recipe said the salad could be made with any combination of root vegetables, mixed with chickpeas and roasted. I followed the authors' recommendation and used carrots, gold beets, parsnips, and rutabaga. I've never made parsnips or rutabaga before. I will definitely make parsnips again. The rutabaga was good, but maybe not worth the trouble of scraping off the wax casing. All the vegetables tasted great, and they went well with the arugula and the creamy apple cider vinaigrette dressing. The dressing was quick and easy to make, and the leftovers were great on spinach salads.
I saved the leftover vegetables (separate from the greens) to reheat for lunches through the week. They would be fine on their own, but I mixed them with arugula to make more of the salad. I can't wait to try this recipe again and experiment with other combinations of vegetables!
