It's officially winter with it's beautiful winter veggies, their deep earthy flavor and the many options they provide. Most root veggies can be successfully slow roasted, made into chips, dips, sauces and soups. My personal favorite for the beginning of winter is colorful beets salad. Today, we are mixing it up a bit with a few unusual flavors that add a whole lot to it.
To serve 2 you need:
1 cup beets, grated
1/4 cup white radish (such as Daikon)
1/2 cup wild parsnip (for those of you reading in Bulgarian that is пъщърнак)
1/2 cup arugula
2 tbsp sesame seeds
1 tbsp balsamic vinegar
1 tbsp orange juice
1 tbsp sesame oil
1 tbsp sea salt
In a large bowl combine all veggies and stir. Prepare the sesame seeds by lightly tossing them on a dry pan over medium heat. Sprinkle on salad and dress with sesame oil, balsamic vinegar, orange juice and sea salt. Stir and let all sit for about 15 minutes before serving.
This salad would go very well with beef, but I had it with salmon. Still good? Awesome!