Winter Root Veg Salad


Prep time: 
10 minutes
Cooking time: 
40 minutes


Get creative with what winter veg has to offer with this recipe. Mix and match the roots and leaves that are available during the season for a salad that is versitle and easy to assemble.


  • 1/4 celeriac, diced
  • milk to cover
  • 1 tbsp butter
  • handful kalettes or kale
  • 2 tbsp toasted walnuts
  • 1/2 head of radicchio
  • 1/4 apple, sliced into matchsticks
  • 2-3 jerusalem artichokes, scrubbed
  • 1-2 beetroots, peeled and sliced finely
  • 150ml vinegar
  • 150g sugar
  • 3-4 crushed whole peppercorns
  • extra virgin olive oil 
  • blue cheese (optional)


  1. Melt the butter in a lidded pan, add the diced celeriac and a pinch of salt. Cook with lid on for 10 minutes, then pour over milk to cover and simmer until fully cooked. Strain the celeriac, add to a blender and blend, adding the cooking liquid until you have a smooth, silky puree. Check for seasoning and set aside.
  2. Place the beetroot slices into a bowl and add a little salt. Put the vinegar, sugar and peppercorns into a pan, bring to the boil, then pour over the sliced beetroot and leave to cool to make a quick pickle.
  3. Tear the kalettes or kale leaves into bite-size pieces. Toss with a little oil and salt, place on a tray in a 100°C oven and cook till crisp, 20-40 minutes. Remove from the oven and keep in an airtight container.
  4. Cut the Jerusalem artichokes into wedges, toss in a little oil and salt and roast at 180°C for 20 minutes or until tender.
  5. To build the salad, place a spoonful of the celeriac puree on the base of your serving plate. Dress the radicchio leaves with a little beetroot pickling liquid and olive oil. Add to the plate, alternating between pieces of roasted Jerusalem artichoke, pickled beetroot, toasted walnuts, kale crisps, apple and radicchio.
  6. Crumble over some blue cheese for extra richness, if you like.  


Make the individual components ahead of time and store in the fridge so you can throw the salad together later. 
Swap in what is in season to compose a similar plate anytime during the winter. For example, sprout or sprout tops for kalettes, swede or parsnips for the celeriac, pear instead of apple, Endive/escarole for radicchio. Get creative and use those roots!

Photo Credit: Jonny Hughes @jonny2love
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