Roasted Root Vegetable Salad with Pickled Carrots, Aged Cheddar, and Apples | culture: the word on c

Name: Roasted Root Vegetable Salad with Pickled Carrots, Aged Cheddar, and Apples | culture: the word on c
Ingredients: 3 tablespoons grapeseed oil; 1 medium celery root (peeled and diced into small cubes); 2 parsnips (peeled and sliced on the bias); 1 medium purple-top turnip (diced into small cubes, or 3 white salad turnips, quartered); 1 carrot (peeled and sliced on the bias); 2 sprigs fresh rosemary; Kosher salt; Freshly ground black pepper (to taste); ½ sweet onion (such as Vidalia, sliced); 1 cup Pickled Carrots (sliced thinly crosswise); ½ cup pickling liquid from the carrots; 1 apple (preferably Honeycrisp, cored and sliced); 1 tablespoon chopped fresh dill or parsley (optional); Good-quality aged cheddar

culturecheesemag.com

Preheat a large baking sheet in the oven before roasting the vegetables, to ensure they caramelize faster. Slice them on the bias for the same reason.

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Ingredients

3 tablespoons grapeseed oil
1 medium celery root (peeled and diced into small cubes)
2 parsnips (peeled and sliced on the bias)
1 medium purple-top turnip (diced into small cubes, or 3 white salad turnips, quartered)
1 carrot (peeled and sliced on the bias)
2 sprigs fresh rosemary
Kosher salt
Freshly ground black pepper (to taste)
½ sweet onion (such as Vidalia, sliced)
1 cup Pickled Carrots (sliced thinly crosswise)
½ cup pickling liquid from the carrots
1 apple (preferably Honeycrisp, cored and sliced)
1 tablespoon chopped fresh dill or parsley (optional)
Good-quality aged cheddar