Roast beetroot and parsnip winter salad recipe
Roast beetroot and parsnip winter salad with apple and cranberries This healthy winter salad celebrates seasonal root veg roasted in warming spices, paired with nutrient dense greens. It's great on its own, or makes a perfect pairing for roasted meats. Each serving provides 407 kcal, 10.8g protein, 41.9g carbohydrate (of which 17.6g sugars), 23.9g fat (of which 2.4g saturates), 9.8g fibre and 0.12g salt. 150g/5½oz beetroot, cut into thin wedges300g/10½oz parsnip, 3cm/1¼in cubed2 tbsp olive oil3 tsp ras el hanout100g/3½oz whole almonds200g/7oz curly kale or cavolo nero, stems removed and roughly torn2 apples, cored and cut into 2cm/¾in chucks or slices 30g/1oz dried cranberriessalt and freshly ground black pepperextra virgin olive oil, to serve 150g/5½oz beetroot, cut into thin wedges 300g/10½oz parsnip, 3cm/1¼in cubed 2 tbsp olive oil 3 tsp ras el hanout 100g/3½oz whole almonds 200g/7oz curly kale or cavolo nero, stems removed and roughly torn 2 apples, cored and cut into 2cm/¾in chucks or slices 30g/1oz dried cranberries salt and freshly ground black pepper extra virgin olive oil, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Add the beetroot and parsnips to a large baking tray and toss with the olive oil, ras el hanout and salt and pepper to taste. Roast for 35 to 40 minutes, tossing halfway through, until the beetroot is tender and the parsnips are nicely browned.Meanwhile, add the almonds to a small frying pan on a medium heat. Cook, stirring often, until gently toasted. Remove from the pan and once cooled, roughly chop.Massage the kale in a large bowl with a pinch of salt for a few minutes until broken down. Toss in the almonds and apples and mix together.Once the root vegetables are cooked, allow them to cool slightly before adding to the bowl with the dried cranberries. Drizzle with extra virgin olive oil and salt and pepper to taste and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Add the beetroot and parsnips to a large baking tray and toss with the olive oil, ras el hanout and salt and pepper to taste. Roast for 35 to 40 minutes, tossing halfway through, until the beetroot is tender and the parsnips are nicely browned. Add the beetroot and parsnips to a large baking tray and toss with the olive oil, ras el hanout and salt and pepper to taste. Roast for 35 to 40 minutes, tossing halfway through, until the beetroot is tender and the parsnips are nicely browned. Meanwhile, add the almonds to a small frying pan on a medium heat. Cook, stirring often, until gently toasted. Remove from the pan and once cooled, roughly chop. Meanwhile, add the almonds to a small frying pan on a medium heat. Cook, stirring often, until gently toasted. Remove from the pan and once cooled, roughly chop. Massage the kale in a large bowl with a pinch of salt for a few minutes until broken down. Toss in the almonds and apples and mix together. Massage the kale in a large bowl with a pinch of salt for a few minutes until broken down. Toss in the almonds and apples and mix together. Once the root vegetables are cooked, allow them to cool slightly before adding to the bowl with the dried cranberries. Once the root vegetables are cooked, allow them to cool slightly before adding to the bowl with the dried cranberries. Drizzle with extra virgin olive oil and salt and pepper to taste and serve. Drizzle with extra virgin olive oil and salt and pepper to taste and serve.