Boxing day buffet - root vegetable salad

Tasty roast roots and a tangy mint dressing make a fabulous hot salad in this delicious dish from Ed Baines
By Ed Baines
Boxing day buffet - root vegetable salad
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 200 g parsnips
  • 200 g turnips
  • 200 g carrots
  • 200 g swede
  • 50 ml olive oil
  • 4 clove garlic, finely chopped
  • 2 tbsp red wine vinegar
  • small bunch of mint, freshly chopped


1. Set the oven to 180°C/gas 4. Thinly slice the parsnips, turnips and carrots and cut the swede into chunks and place in a large bowl. Toss in the garlic; add the olive oil and season with a little salt and freshly ground black pepper.

2. Spread the vegetables out in a roasting pan and cook for 40 minutes, until soft.

3. To make the dressing mix together the red wine vinegar, mint and a pinch of salt.

4. Spoon over the hot vegetables and serve immediately.

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