Roasted Parsnip, Endive and Beet Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 8 medium sized Parsnips
- 1 Endive
- 1 root Beets (cooked)
- 3 garlic cloves
- 2 egg yolks
- salt
- freshly ground peppers
- 200 milliliters olive oil
- 1 tsp lemon juice
- 4 Tbsps peeled Walnut
Preparation steps
1.
Peel parsnips and quarter lengthwise. Heat 5 tablespoons oil in a pan, cover the parsnips, and fry until golden brown over medium heat, stirring frequently. Season with salt and pepper. Peel beets and cut into very small cubes. Separate endive leaves, trim, rinse, spin dry and tear into bite-sized pieces. Peel garlic and squeeze tthrough a press into a bowl. Add egg yolks, season with salt and pepper and stir thoroughly.
2.
Gradually stir in olive oil with a whisk, first 1 drop at a time, then in a thin stream. When the aioli is thick and creamy, stir in the lemon juice and season again. Arrange the parsnips with the endive on plates and sprinkle with beet cubes and walnut halves. Drizzle with aioli and serve immediately.
