Purple Pickle Salad with Raspberry Dressing

Yesterday, I was browsing around our local grocery looking for interesting fruits or vegetables when I stumbled upon Purple Parsnip. It directly caught my eye and piqued my curiosity.

I was planning on making chips in the oven with them, but when I sliced the first one, I discovered this amazing colourful pattern that got me super excited.
Having also bought some Beetroots and French Radishes for other recipes, I thought that combining the three of them would make a super fun Purple Salad!


I got inspired by a Beetroot Carpaccio recipe I saw in a cooking book and decided to pickle the Parsnip and Radishes to boost their flavour.
I had never eaten raw parsnip before and was surprised that it tastes almost exactly like raw carrots, but tougher.
To stay in the “Purple Theme”, I made a Raspberry Dressing to bring a bit of sweetness to the sourness of the pickles.
To finish the salad, I added Chopped Walnuts, Feta Crumbles, Fresh Basil and made Purple Parsnip Chips.

The look of the salad was already pretty exciting, but the taste absolutely blew my mind!
I find that often, when you make something that looks incredible, the taste doesn’t measure up. In this case, I had pretty low expectations taste wise but oh, man was I wrong!
You may think that I am overselling it a bit here, but I seriously fell head over heels for this Salad! The Walnuts, Feta and Basil really complement nicely the three root veggies and create a perfect balance.

Purple Pickle Salad with Raspberry Dressing

Pickled French Radishes & Purple Radish:

  • 1 Bunch of French Radishes
  • 2/3 of a large Purple Parsnip
  • 2 x 1/3 cups Water
  • 2 x 2 tbsp.  Sugar
  • 2 x 1/3 cups Apple Cider Vinegar
  • 2 x 2 tbsp. Lemon Juice
  1. Slice thinly the French Radishes and Purple Parsnip. Use a Mandoline of you have one. Keep about a third of the sliced parsnips for the chips.
  2. In a Bowl, dissolve the 2 tbsp. Sugar in 1/3 cup Warm Water, then add the 1/3 cup Apple Cider Vinegar and 2 tbsp. Lemon Juice.
  3. Repeat the process in a separate bowl with the second half of the ingredients.
  4. Put the Radish Slices in the first bowl and the Purple Parsnip in the second bowl, with the Pickle Liquid. Let it set for 20 to 30 minutes.
  5. Remove the liquid and set aside

Beetroot Carpaccio:

  • 1 large Beetroot
  • 1/3 cups Olive Oil
  • 1/3 cups Apple Cider Vinegar
  • 1/3 cups Lemon Juice
  • Salt, Pepper, Garlic Powder and Cumin Powder
  1. Slice thinly the Beetroot. Use a Mandoline of you have one.
  2. In a Bowl, mix the Olive Oil, Apple Cider Vinegar, Lemon Juice and Spices.
  3. Put the Beetroot Slices in the dressing and make sure they are all covered with the dressing.
  4. Let it rest for 5 to 10 minutes, then remove the liquid and set aside.

Purple Parsnip Chips:

  • 1/3 Purple Parsnip
  • 1 tbsp. Olive Oil
  • Salt, Pepper and Garlic Powder
  1. Use the last third of the sliced Purple Parsnip for the chips.
  2. Preheat the oven on 220°.
  3. Mix the Parsnip Slices with the Olive Oil and Spices, then lay them on a Flat Tray with Baking Paper.
  4. Cook in the oven for 10 to 15 minutes, or until crunchy.

Raspberry Dressing :

  • 1 tbsp.  Dijon Mustard
  • 1 tbsp. Honey
  • 2 tbsp. Balsamic Vinegar
  • 3 tbsp. Olive Oil
  • 2 tbsp. Raspberry Coulis (or replace one of the Balsamic Vinegar tablespoon with Raspberry Vinegar).
  1. Mix the Dijon Mustard, Honey, Balsamic Vinegar and Olive Oil.
    Whisk well until all the Mustard and Honey are dissolved.
  2. Add the Raspberry Coulis and mix well.


To assemble the Salad

  • A handful of Walnuts
  • A dozen of Basil Leaves
  • 1/4 cup Feta Cheese
  1. In a large flat serving plate, place the Beetroot Carpaccio, Pickled Radishes and Pickled Purple Parsnip.
  2. Chop the Walnuts, Basil Leaves and crumb the Feta, then place them over the vegetables.
  3. Put the Purple Parsnip Chips on top of the salad.
  4. Drizzle the Raspberry Dressing over the salad.


2 thoughts on “Purple Pickle Salad with Raspberry Dressing

  1. Howdy! This article could not be written any better!
    Reading through this post reminds me of my previous roommate!
    He constantly kept talking about this. I’ll forward this post to
    him. Pretty sure he’ll have a very good read. Thank you for sharing!


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