4 Root Veggies That Are Great For Salads January 25, 2016 08:00
pic via modernfarmer.com
Carrots, beets, radishes and parsnips – these are some root vegetables that not many will think of as salad ingredients.
But did you know that they are packed with vitamins and minerals and with a bit of imagination could be an ideal way to create delightful salads?
The months of September to November when most of these root veggies are freshly harvested is the ideal time to create a great, nutritious salad.
Whether you boil, steam or bake them, you can come up with something delightful.
All you need is a little help from herbs, condiments and spices.
Carrots are great because they are affordable and keep well.
What makes this vegetable a great salad ingredient is that is is rich in fiber, beta carotene, vitamins A, K, C, B8, folate, potassium, pantothenic acid, iron, manganese and copper.
A multi-vitamin pill in a vegetable!
When you buy carrots, make sure to get the bright orange kind with its green top still attached and looking fresh. This ensures that it stays crisp when used as salad ingredient.
This ivory root veggie is perfect because it is rich in vitamins and minerals such as dietary fiber, potassium, vitamin C and folate.
To make a delightful addition to any root veggie salad, slice them thinly, then roast in the oven. They also taste great when baked.
Regular consumption of parsnips in your diet also helps reduce the risk of acquiring certain medical issues according to a study made by Harvard School of Public Health.
Radish are great salad additions because they add colour and a unique taste to the salad.
Their different shapes and color will make any green salad pop visually, but another unique thing about radishes is it's peppery taste and crunchy texture. This is what makes it often a staple garnish or addition to any salad.
On top of that, this root veggie is friendly to your liver and stomach and acts as a powerful detoxifier, cleaning your body system and bloodstream of toxins and harmful substances.
Beets have a slightly sweet yet earthy flavor. They also have a deep purple colour that makes them great salad additions.
While the taste may not suit everyone, beets have nutrients that aid in lowering blood pressure, boosting the stamina and fighting inflammation.
Try roasting them to bring out the sweetness, and then adding them to the salad.
A unique coleslaw without cabbage
Those of you who enjoy coleslaw where cabbage is the main vegetable, this will be perfect for you.
Try replacing cabbage with carrots and radishes instead for a unique take on coleslaw. All you need to do is peel and shred the vegetables into small strips using a grater.
Try to be more adventurous by shredding one, mincing another and doing a julienne-cut the last one. That will give you a mixture of texture.
Finish off with some flavour touches such as white wine vinegar, a little parsley, a few drops of honey and the zest of celery. A little drizzle of olive oil completes the combination.
For a more enjoyable crispiness, chill the whole fusion for about half an hour before serving.
Sounds fun? Give it a try for your next salad!