Creamy root vegetable salad

    3 hours 45 min

    It is easy to overlook root vegetables as a salad ingredient. Try this colourful mixture, tossed in a creamy, reduced-fat dressing, and discover a satisfying alternative to the ubiquitous mayonnaise-dressed potato salad. It makes a tempting light lunch or a delicious accompaniment to grilled meat or fish.

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    Serves: 4 

    • 300 g (10½ oz) small new or salad potatoes, cut into 2.5 cm (1 in) cubes
    • 200 g (7 oz) celeriac, cut into 1 cm (½ in) cubes
    • 170 g (6 oz) swede, cut into 1 cm (½ in) cubes
    • 200 g (7 oz) sweet potato, cut into 2.5 cm (1 in) cubes
    • juice of ½ lemon
    • Mustard and herb dressing
    • 1 tbsp reduced-fat mayonnaise
    • 2 tbsp plain low-fat yogurt
    • 1 tsp wholegrain mustard
    • 2 tbsp snipped fresh chives
    • 1 tbsp chopped fresh dill
    • freshly ground black pepper
    • To finish
    • 4 carrots, about 250 g (9 oz) in total
    • 4 tbsp currants
    • 3 tbsp pumpkin seeds
    • 1 tbsp orange juice
    • To garnish
    • snipped fresh chives and dill

    Prep:3hr45min  ›  Ready in:3hr45min 

    1. Place the potatoes, celeriac and swede in a saucepan. Add boiling water to cover and bring back to the boil. Reduce the heat and simmer for 10 minutes or until tender.
    2. Meanwhile, place the sweet potato in another pan. Cover with boiling water, bring back to the boil and simmer for 3 minutes.
    3. Make the dressing while the vegetables are cooking. Mix the mayonnaise, yogurt and mustard together. Stir in the chives, dill and black pepper to taste.
    4. Drain all the vegetables well and put them in a large mixing bowl. Add the lemon juice and the dressing, and toss lightly. Set the vegetables aside to cool, then cover and chill them for 2–3 hours.
    5. To finish the salad, use a vegetable peeler to cut ribbon strips from the carrots. Mix the carrot strips with the currants and pumpkin seeds. Stir in the orange juice. Spread the carrot mixture in a large shallow serving bowl or place on individual plates.
    6. Pile the chilled root vegetable salad on top of the carrot mixture. Garnish with a scattering of snipped chives and chopped dill, and serve.

    Some more ideas

    As an alternative to the carrot base, mix together 75 g (2½ oz) baby spinach leaves, 75 g (2½ oz) cos lettuce leaves, finely shredded, and 1 white onion, thinly sliced. Top with 75 g (2½ oz) sliced ready-to-eat dried apricots and 1 tbsp toasted sesame seeds, then sprinkle with the orange juice. * To vary the dressing for the root vegetables, replace the dill, chives and wholegrain mustard with 1 tbsp chopped fresh tarragon, 1 tbsp chopped parsley and 1 tsp Dijon mustard.

    Each serving provides

    Excellent source of vitamin A, vitamin B, vitamin E. Good source of folate, potassium, vitamin B1, vitamin B6. Useful source of calcium, copper, iron, niacin, zinc.

    Plus points

    Root vegetables are generally good sources of fibre, and starchy ones provide complex carbohydrate. * Carrots offer vitamin A as beta-carotene, which is essential for good night vision. * Pumpkin seeds are rich in fibre and minerals, such as copper, iron and zinc.

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