Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 500 g potato (s), new
- 500 g sweet potato (s)
- 6 parsnips
- 400 g turnip (s), white, alternatively kohlrabi
- 350 g carrot (s)
- 4 onion (s)
- 2 tablespoon olive oil
- salt and pepper
- 125 ml orange juice
- 1 tablespoon mustard
- 1 teaspoon oil, (walnut oil)
- 1 teaspoon vinegar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Wash all the vegetables and cut into bite-sized (equal) cubes.
- Put in a bowl and mix with the olive oil. Salt and pepper and place on a baking tray lined with baking paper.
- Place in the preheated oven for about 35 to 45 minutes until it is crispy and cooked through. (Knife test)
- In the meantime, mix the dressing with the remaining ingredients and set aside.
- When the vegetables are cooked, remove them from the oven and place in a bowl and mix with the dressing.
- This salad can be served hot or cold.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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