Lukewarm autumn salad
A salad is often associated with summer. Jet shows how to make a lukewarm salad that is perfect for autumn.
Ingredients · Servings 4 people
- 400 g parsnips
- 500 g cooked beets
- 400 g sweet potato cubes
- 8 tablespoons extra virgin olive oil
- 5 g verse dragon
- 400 g chicken fillet
- 2 tablespoons of honey
- 4 tbsp white wine vinegar
- 2 ripe pears
- 40 g seed mix
- 0.5 head romaine lettuce
- 1 tbsp coarse mustard
- baking sheet with baking paper
Method · 50 min
- Preheat the oven to 200 °C.
- Peel the parsnips and cut into pieces of approx. 2 cm. Drain the beetroot and cut into cubes.
- Spread the parsnip, beetroot, and sweet potato cubes over a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil. Season to taste with salt and pepper.
- Roast the autumn vegetables in the oven for 20 minutes. Stir halfway through the baking time.
- Finely chop the tarragon. Drizzle the chicken with 1 tablespoon of olive oil. Sprinkle the chicken all over with the tarragon, pepper, and salt.
- Heat a frying pan without oil or butter and fry the chicken for 10 minutes until cooked through on all sides. Then cut into slices.
- Cut the pears lengthwise into quarters, remove the core, and cut into wedges.
- Heat a frying pan without oil or butter and toast the seed mix for 3 minutes.
- Remove the outer leaves of the romaine, rinse the lettuce well, and cut or tear into coarse pieces.
- Divide the lettuce, autumn vegetables, chicken, and pear among 4 plates. Drizzle with the dressing and sprinkle the seed mix over it.
- Whisk the mustard, honey, white wine vinegar, and 6 tablespoons of olive oil into a dressing. Season to taste with salt and pepper.
Parsnip is sometimes called the forgotten vegetable, but I think that's nonsense! It is such an incredibly tasty vegetable. It is related to the orange carrot, but is much sweeter. Children love it too.
