Root Vegetable Salad With Maple Cumin Vinaigrette

4 servings
40 min

Root Vegetable Salad with Maple Cumin Vinaigrette is one of my favorite salads right now. The vinaigrette is sweet and has a little kick from the red pepper flakes. My favorite part is how the cumin adds a little bit of an unexpected flavor. Something you wouldn’t think would pair so nicely with maple syrup. The sweet and spicy vinaigrette pairs perfectly with hearty vegetables and dark leafy greens.


THE INSPIRATION BEHIND THIS RECIPE


We had just returned from a hike and I was in that in-between where I was too cold in the shade and too hot in the sun. My husband and nephew sat down to watch the Green Bay Packers while our niece changed her clothes. I grabbed a cookbook and sat on a bench that was on their tiny porch. Basking in the sun. Surrounded by the gorgeous Telluride Mountains and getting ready to go play corn hole with the neighbor.

Root Vegetable Salad With Maple Cumin Vinaigrette

Recipe details

  • 4  servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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Ingredients

Maple Cumin Vinaigrette

  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 2 tsp minced garlic
  • 1 tsp ground cumin
  • 1/2-1 tsp crushed red pepper flakes (start with 1/2 and then adjust)
  • Pinch of salt
  • Pinch of black pepper

Root Vegetable Salad

  • 2-3 small beets, golden or red
  • 1 medium carrot
  • 2 tbsp pistachios, chopped
  • 2 tbsp pumpkin seeds, roasted and salted
  • 3 large handfuls arugula
  • 1 large handful microgreens

Instructions

Maple Cumin Vinaigrette

Place all of the ingredients in a medium sized Mason jar and shake, shake, shake! Store leftovers in the refrigerator.

Root Vegetable Salad

Preheat the oven to 400 degrees. Peel the beets and then cut into very thin slices (use a mandolin if possible). Lay the beet slices on a baking tray, drizzle with some oil and roast in the oven until cooked through. Once cooked, remove from the baking tray and set aside to cool.
Peel the skin off the carrot and then using the same peeler, peel strips until you have peeled the whole carrot. Place on the baking tray the beets were just on, drizzle with some oil and place in the oven to roast for about ten minutes. The carrots do not need to brown, just soften slightly. Once roasted, remove from the oven and cool.
Place the arugula, microgreens, roasted beets and carrots in a salad bowl and top with roasted pumpkin seeds and chopped pistachios, Drizzle the maple cumin vinagrette on top and toss right before serving. Enjoy!

Tips

  • The Maple Cumin Vinaigrette recipe is not my original recipe and was adapted from Sweet Nature Cookbook

Love Chef Laura
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