Colourful Winter Salad
Peel the root vegetables. Cut the parsley root into small cubes. Cut the yellow carrots and regular carrot into fine sticks. Using a vegetable slicer, slice the
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Ingredients
- Salad
- 1–2 parsley roots or parsnips
- 2 yellow carrots
- 1 large carrot
- 2 deep purple carrots
- 1 small Chioggia beetroot
- 200 g autumn lettuce (e.g. lamb’s lettuce, endive, chicory)
- 10 walnut halves
- 2 tablespoons sugar
- 2 tablespoons walnut oil
- 2 tablespoons rapeseed oil
- 2–3 tablespoons walnut or white wine vinegar
- Herb salt
- Freshly ground black pepper
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