Roasted Carrot & Parsnip Salad [vegan] The Flexitarian

Roasted Carrot & Parsnip Salad [vegan]

Published on November 2, 2020 | In | By
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    • Prep Time
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This delicious roasted carrot and parsnip salad is tossed in a rich and creamy tahini dressing. Best eaten warm or at room temperature, this dish is perfect for lunch or a light dinner.

This recipe is so simple. First, the vegetables are roasted in the oven with some olive oil, then mixed with a can of butter beans (for extra plant-based proteins) and tahini dressing. You can prepare the tahini dressing while the carrots and parsnip are in the oven. Make sure you adjust the seasoning and thickness of the dressing to suit your own taste.

If you prefer a non-vegan option, you can substitute the dairy-free yoghurt with some conventional yoghurt and the maple syrup with honey.

I like to serve this roasted carrot and parsnip salad with plenty of freshly chopped coriander (you can substitute with fresh parsley) and a handful of pumpkin seeds on top.

This was one of the two dishes we had on repeat during the first lockdown, so I am very glad that I finally get to share it with you. The other is my Carrot Top Pesto below which brightened up our pasta dishes.

Roasted Carrot & Parsnip Salad [vegan] The Flexitarian
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Recipe Rating

  • (4.8 /5)
  • 3 ratings

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Ingredients

  • 400g carrots [14oz]
  • 400g parsnips [14oz]
  • olive oil
  • 400g can butter beans [14oz]
  • FOR THE TAHINI DRESSING:
  • 2 Tbsp tahini
  • 100g (dairy-free) yoghurt
  • 1 garlic clove (grated)
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 4-5 Tbsp lemon juice
  • 3-5 Tbsp water
  • 3-4 tsp maple syrup
  • 1/2 tsp salt
  • TO SERVE:
  • fresh coriander
  • handful of pumpkin seeds

Instructions

  1. Preheat oven to 200C/fan 180C/gas 6.
  2. Peel carrots and parsnips and cut into 5cm [2 inches] long thin sticks.
  3. Spread carrots and parsnip on two separate baking tray. Drizzle with some olive oil. Cook for 30-35mins until cooked. Tossed from time to time so the vegetables do not burn.
  4. In the meantime make the tahini dressing by mixing together tahini, yoghurt, garlic, ground cumin, ground coriander, lemon juice, water, maple syrup and salt. Adjust seasoning and thickness to suit your own taste.
  5. Once the vegetables are cooked, remove any excess olive oil. Add drained butter beans to the vegetables. Toss the vegetables and beans in the tahini dressing with a generous amount of chopped coriander leaves and a handful of pumpkin seeds. Serve straight away.

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  • (4.8 / 5)
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