Warm Vinaigrette
0
0
⏳ Time
20 minutes
🥕 Ingredients
12
🍽️ Servings
2
Description
This recipe was shared with us by Jessica Smith.
Ingredients
- Beetroot - 3.5 oz
- Pumpkin - 3.5 oz
- Sweet Potato - 3.5 oz
- Parsnip - 3.5 oz
- Jerusalem Artichoke - 3.5 oz
- Celery salt - 3.5 oz
- Carrot - 3.5 oz
- Grapeseed Oil - 2 fl oz
- Malt Vinegar - 0 fl oz
- Dijon Mustard - 0 fl oz
- Honey - 0.4 oz
- Ground Black Pepper - 0 oz
Step by Step guide
Step 1
Peel all root vegetables, cut them into even cubes, and roast until al dente.
Step 2
Prepare the dressing. Mix grape seed oil, wine vinegar, Dijon mustard, and honey until smooth. Season with ground pepper.
Step 3
Dress the salad. Serve it on a plate or in a baked pumpkin.
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