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Yummy Root Vegetable Salad

Ingredients

3 carrots
3 parsnips

3 beets
1 Tbs olive oil

1⁄2 tsp salt

 

3 kale stocks

2 tsp olive oil
1⁄4 tsp salt

 

Instructions

Peel and cut the root vegetables into bite-size pieces. Pour over 1 Tbs olive oil and 1/2 tsp salt and combine. It is a good idea to keep the beets for themselves so that they don’t color the other vegetables. Place on a cookie sheet and roast them at 180°C for about 30 minutes – until they are soft. Allow to cool. Remove the kale from the stems and finely chop. Combine the kale with 2 tsp olive oil and 1/4 tsp salt in a large bowl. Using your hands, massage the kale until it is soft and wilted. Set aside until the root vegetables have cooled. On a serving platter place part of the kale mixture. Carefully mix the remaining kale with the root vegetables and place on the platter.

 

Root Vegetable Dressing

Ingredients

1 1⁄2 dl Oatly iMat Fraiche (or other sour cream alternative)

1 1⁄2 dl oat or soy cream
1 Tbs dried, chopped onion

1 tsp onion powder

3⁄4 tsp salt

1⁄2 tsp yeast flakes, pulverized

1⁄2 tsp sugar
1⁄4 tsp parsley, dried

1⁄4 tsp paprika

1 pinch garlic powder

 

Instructions

To pulverize the yeast flakes, place them in a blender or coffee grinder. Combine all ingredients and allow to sit in the refrigerator for at least one hour before serving.

 

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