winter roots + radicchio hash


January: the time of year where you renew your commitment to eating healthy while simultaneously covering your body in thick coats, wrapped scarfs, and boots. It can be tricky to stay away from indulging during the cold season! I'd love to see the stats on my hot cocoa and latte purchases over the last month. 

Thankfully, this is also a time of year where roots, kept warm in the ground are fresh and flavorful.  I have a hard time eating single serving of veggies (raw or cooked), but I can't stop loving on a mixture of vegetables with grains, fruits, and tasty dressing on top. Thereby, this little guy was born. This recipe is as versatile as your farmers market. I'll include flavor pair substitutions in case you'd like to mix it up.  

I picked up an assortment of roots at the farmers market: turnips, radishes, daikon, parsnip. I gathered some salad greens: radicchio because color, and arugula because flavor. They make a nice pair because arugula's sweetness tones down radicchio's bitterness. 

I am stoked by how perfectly the flavors of the citrus and tahini in vinaigrette match with the earthy bed of plants! I'm going to make this salad in bulk and use it through my week for easy lunches or dinners. 

Keep an eye out for my Compost Broth Recipe (I made it right after this dish using the extra stems and pieces of plant waste to make a steamy cold fighting blend!)



Prep Time: 30 minutes

Cook Time: 30 minutes 

Yield: 6 side or starter servings 

This winter hash is pulls together the earthy depth of root veggies with the fresh pops of citrus. Because this is so versatile, you can easily substitute what veggies or greens you have on hand! The hash can be served warm or cold.

For the hash:

- 3 parsnip

- 2 daikon

- 3 turnip

- 5 radish

- shallot

all veggies diced (sauté or roast the on a prepared baking sheet at 350 degrees) I like to use ghee or olive oil, and sprinkle to taste with kosher salt. You will need about 5 cups for this hash, but I always have extra to use in later recipes.

-one grapefruit, sliced and candied (thinly slice and sprinkle with just enough sugar to coat the tops and bake at 275 for 45 min to an hour)

- arugula 

- radicchio (torn to bite size pieces)

- 2 cup quinoa, cooked. 

- 1/2 cup pine nuts (butter browned in ghee or butter in a frying pan)

- goat cheese 

Lay bed of cooked quinoa and greens. Add hash (warm or cold) to the bed. Top with butter-browned pine nuts and sesame seeds and hand-crumbled goat cheese. Drizzle citrus tahini glaze over top. Add an soft boiled egg or picked onions on the side if you're into that sort of thing. 


For the citrus tahini vinaigrette:

- juice from one grapefruit

- juice from one lemon

- 1/3 cup tahini

- add small amount of olive oil to taste (I used about 1 Tbs.)

Wisk together ingredients. tahini will be somewhat textured. pour over servings when ready to eat. Store in air tight container. Dressing will separate. 


Variations:  roots // greens // dressing

sweet potatoes, acorn squash, mushrooms // kale // balsamic vinnegrette

fingerlings, celery root, leeks, rutabaga // spinach // lemon + olive oil