Spring Root Vegetable Salad with Pistachio Vinaigrette
a roasted spring root vegetable salad with pistachio vinaigrette and a drizzle of creamy yogurt
servings: 4-6
Ingredients
Scale
Pistachio Vinaigrette
- 2 tbsp white wine vinegar
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 large cloves garlic, grated
- 1 tbsp honey
- ½ cup extra-virgin olive oil
- 2 oz roasted, salted pistachios, roughly chopped (approximately ¼ heaping cup)
- kosher salt
- freshly cracked black pepper
Roasted Root Vegetable Salad
- 1 ½ lbs golden beets, peeled + ends trimmed
- 1 lb purple-top turnips, ends trimmed
- 1 lb long carrots, scrubbed + cut lengthwise
- ½ lb radishes, halved lengthwise
- olive oil
- 4 small shallots, thinly sliced
- 2 oz arugula
- 1 oz spinach
- ⅓ cup greek yogurt
- 2 tbsp milk
Instructions
- Preheat the oven to 425°F.
- For the pistachio vinaigrette, combine the white wine vinegar, lemon zest, lemon juice, garlic, and honey in a mixing bowl. Whisk to combine. Slowly drizzle in the olive oil, whisking continuously. Stir in the pistachios. Season with salt and black pepper to taste.
- Cut the beets and turnips so that they’re all roughly the same size (see photos for reference). Divide all of the vegetables between 2 half sheet pans. Drizzle with olive oil and toss well to coat. Spread the vegetables into an even layer. Season with salt and black pepper. Roast for 25 minutes.
- Distribute the sliced shallots onto the sheet pans. Continue to roast for 15-20 more minutes, or until caramelized and tender. Let the vegetables cool on the pans for about 10 minutes.
- Combine the roasted vegetables, arugula, and spinach in a large mixing bowl. Drizzle in the pistachio vinaigrette and toss to combine. Taste and season with more salt if needed.
- Arrange the salad in a large serving bowl. Whisk the greek yogurt and milk together. Drizzle over the salad. Top with black pepper.