Spring Root Vegetable Salad with Pistachio Vinaigrette

a roasted spring root vegetable salad with pistachio vinaigrette and a drizzle of creamy yogurt

servings: 4-6



Pistachio Vinaigrette

  • 2 tbsp white wine vinegar
  • ½ tsp lemon zest
  • 2 tbsp lemon juice
  • 2 large cloves garlic, grated
  • 1 tbsp honey
  • ½ cup extra-virgin olive oil
  • 2 oz roasted, salted pistachios, roughly chopped
  • kosher salt
  • freshly cracked black pepper

Roasted Root Vegetable Salad

  • 1 ½ lbs golden beets, peeled + ends trimmed
  • 1 ¼ lbs purple-top turnips, ends trimmed
  • ½ lb long carrots, scrubbed + cut lengthwise
  • ½ lb radishes, halved lengthwise
  • olive oil
  • 4 small shallots, thinly sliced
  • 2 oz arugula
  • 1 oz spinach
  • ⅓ cup greek yogurt
  • 2 tbsp milk


  1. Preheat the oven to 425°F.
  2. For the pistachio vinaigrette, combine the white wine vinegar, lemon zest, lemon juice, garlic, and honey in a mixing bowl. Whisk to combine. Slowly drizzle in the olive oil, whisking continuously. Stir in the pistachios. Season with salt and black pepper to taste.
  3. Cut the beets and turnips so that they’re all roughly the same size (see photos for reference). Divide all of the vegetables between 2 half sheet pans. Drizzle with olive oil and toss well to coat. Spread the vegetables into an even layer. Season with salt and black pepper. Roast for 20 minutes.
  4. Distribute the sliced shallots onto the sheet pans. Continue to roast for 25-30 more minutes, or until caramelized and tender. Let the vegetables cool on the pans for about 10 minutes.
  5. Combine the roasted vegetables, arugula, and spinach in a large mixing bowl. Drizzle in the pistachio vinaigrette and toss to combine. Taste and season with more salt if needed.
  6. Arrange the salad in a large serving bowl. Whisk the greek yogurt and milk together. Drizzle over the salad. Top with black pepper.