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Root Salad With Miso Vinaigrette Recipe (with Video)

Vegetarian, Salad, Grain-free
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Discover our Root Salad With Miso Vinaigrette Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Recipe Time: 1h


For the vinaigrette
- 1 Tbs miso
- 3 Tbs Apple cider vinegar
- 2 Tbs Lime juice
- 1 tsp Sesame oil
- 1 clove Garlic, chopped
- 0.25 cup Olive oil
For the salad
- 300 g cambray potatoes
- 1 yellow sweet potato
- 1 red sweet potato
- 1 cup Dried peas, cooked in water
- 0.5 cup Parsley, washed, disinfected and chopped
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For the vinaigrette
1. In a bowl, mix all the ingredients and whisk vigorously until it emulsifies.
For the salad
1. Pre-heat your oven to 200ºC/400ºF.
2. Spread the potatoes and sweet potatoes in a wide baking tray. Spray with olive oil, salt, pepper and herbs. Bake for 30 to 40 minutes or until the vegetables are golden brown and soft.
3. Mix the roasted vegetables with peas and coat with the vinaigrette in a bowl.
4. Serve in a plate and garnish with chopped parsley.
5. Share and enjoy.
1. Vegetables that grow beneath the ground (roots) are excellent for baking and roasting. These include potato, sweet potato, beetroot, onion, turnip and garlic.

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