Ingredients
1 small red onion
1 small sweet potato
1 carrot
1 parsnip
1 small celery root
1 small beet
3 tbsp. extra-virgin olive oil
salt
Freshly ground pepper
1/4 c. walnuts
1 1/2 tsp. balsamic vinegar
1 1/2 tsp. fresh lemon juice
1/2 tsp. Dijon mustard
2 tbsp. Chopped flat-leaf parsley
1 oz. feta
Preparation
Step 1Preheat the oven to 425 degrees F. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root, and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.Step 2Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.Step 3In a large bowl, whisk the vinegar with the lemon juice, mustard, and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.
