Root fruit salad with salted nuts

  • 50 min. (working time approx. 15 minutes)
  • 4 persons
Rated 4 out of 5



1. Heat the olive oil in a frying pan and toast the nuts in the oil until they have taken on a little colour. Let them cool and sprinkle with salt.

2. Cut the beetroot and parsnips into slices or sticks and place them on a baking tray lined with baking paper. Drizzle with olive oil, sprinkle with salt and freshly ground pepper and bake in the oven for about 40 minutes at 180°C.

3. Cut the carrots into very thin slices and place on a baking tray. Drizzle with olive oil and bake in the oven for the last 20 minutes.

4. Arrange the arugula on a platter and top with the baked root vegetables. Sprinkle with toasted nuts and garnish with fresh thyme.

Tip: Turn the salad into a full meal by adding roasted chickpeas and Dijon dressing, and serve with coarse bread.


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