Warm Root Vegetable Salad with Mustard Seed Vinaigrette

I’ve adapted this recipe from one I had at the Mitsitam Café, located in the wonderful National Museum of the American Indian, Smithsonian Institute in Washington D.C.

Mustard Seed Vinaigrette

1 T. unfiltered apple cider vinegar

1 T. honey

2 tsp. whole grain mustard

3 T. olive oil

Salt and pepper

1 T. black or yellow mustard seeds

Combine the vinegar, honey, and mustard. Slowly whisk in oil. Add mustard seeds and season with salt and pepper. Refrigerate.

Salad

3-4 carrots and/or parsnips, peeled and cut into 1” cubes

2-3 small red potatoes, peeled and cut into 1” cubes

1-2 c. 1” cubes of winter squash or golden beet

1/2 c. turnips, radishes, and/or rutabaga, peeled/cut into 1” cubes- optional

1 T. olive oil

Salt and pepper

Preheat oven to 350. Toss the vegetable cubes with oil, salt and pepper. Place on a baking sheet and roast until browned and firm-tender, about 45-60 minutes. Remove and allow to cool slightly. Transfer vegetables to a bowl, and toss with vinaigrette to coat. Season as needed; serve warm or at room temp.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#entree #salad #side