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Recipe

Roasted Turnip, Beet, and Potato Salad with Hazelnuts

Scott Phillips

Servings: 2 as a main course, 4 as a side dish

Here’s a winter salad that won’t have you longing for summer. Whole parsley leaves add zip to the mix of greens, while roasted potatoes and root vegetables make it hearty enough for a main course.

Customize your own recipe: Create Your Own Hearty Roasted Vegetable Salad

Ingredients

For the salad

  • 3/4 lb. red beets, trimmed and cut into 3/4-inch wedges
  • 1/2 lb. turnips
  • 1/2 lb. Yukon Gold potatoes
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt
  • 1-1/2 lightly packed cups torn frisee (tear into bite-size pieces)
  • 1-1/2 lightly packed cups torn radicchio (tear into bite-size pieces)
  • 1 lightly packed cup flat-leaf parsley leaves
  • 1/4 cup toasted, chopped hazelnuts

For the vinaigrette

  • 1/4 cup extra-virgin olive oil
  • 1/3 cup thinly sliced yellow onion
  • Kosher salt
  • 1/2 to 1-1/2 tsp. chopped garlic
  • 2 Tbs. red wine vinegar
  • 1 Tbs. honey
  • 1 Tbs. fresh orange juice; more to taste
  • 1/2 to 1 tsp. finely grated orange zest
  • 1 to 2 tsp. finely chopped fresh thyme
  • 1 tsp. Dijon mustard
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 350
      Fat Calories (kcal): 220
      Fat (g): 25
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 18
      Cholesterol (mg): 0
      Sodium (mg): 620
      Carbohydrates (g): 31
      Fiber (g): 6
      Protein (g): 5

Preparation

Roast the vegetables

  • Position racks in the upper and lower thirds of the oven and heat the oven to 450°F.
  • In a large bowl, toss the beets with 1 Tbs. of the oil and 1/2 tsp. salt. Transfer to a large rimmed heavy-duty baking sheet. Spread into a single layer.
  • In another large bowl, combine the turnips and potatoes with the remaining 1 Tbs. of oil and another 1/2 tsp salt. Transfer to a large rimmed heavy-duty baking sheet. Spread into a single layer.
  • Roast the vegetables, flipping with a spatula halfway through and rotating the baking sheets, until browned and tender, 20 to 25 minutes. Let cool for a few minutes on the sheets. Transfer to a large bowl.

Make the vinaigrette

  • Heat the oil in a 8-inch skillet over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until softened and lightly browned, 2 to 4 minutes. Add the garlic and cook, stirring, until fragrant and softened, about 15 seconds. Remove from the heat. Let the oil cool for 3 to 5 minutes.
  • Meanwhile, in a small heatproof bowl, whisk the vinegar, honey, orange juice, zest, thyme, mustard, 1/4 tsp. salt, and several grinds of fresh pepper. Whisk the warm oil into the vinegar mixture until emulsified.
  • Season to taste, adding more orange juice, salt, or pepper as needed.

Assemble the salad

  • In a large bowl, combine the frisee, radicchio, and parsley leaves. Lightly season  with salt and then drizzle with 2 Tbs. of the warm vinaigrette. Toss, taste, and add a little more dressing, if necessary. Arrange the greens on a platter or plates.
  • Season the roasted vegetables with a pinch more salt, and dress them lightly with 1 to 2 Tbs. of the remaining vinaigrette. Scatter over the greens, then top with the hazelnuts. Serve right away, passing the remaining dressing at the table.

Reviews

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Reviews

  • LArcher | 08/04/2017

    Made this for dinner tonight. I have turnips, beets, lettuce and parsley growing in my garden so I thought it was a good recipe to try. We were not disappointed! I roasted the beets with skin on , rubbed with oil , wrapped in foil. Then when they were done and cooled I slipped the skins off. I roasted the potatoes and turnips as stated. I did not use the frisee or the hazelnuts because I did not have those on hand. I served it with a cucumber gazpacho and some bread. Very nice dinner!

  • LArcher | 08/04/2017

    Made this for dinner tonight. I have turnips, beets, lettuce and parsley growing in my garden so I thought it was a good recipe to try. We were not disappointed! I roasted the beets with skin on , rubbed with oil , wrapped in foil. I roasted the potatoes and turnips as stated. I did not use the frisee or the hazelnuts because I did not have those on hand. I served it with a cucumber gazpacho and some bread. Very nice dinner!

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