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
- 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.
- 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.
- Repeat the process in a separate bowl with the second half of the ingredients.
- 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.
- Remove the liquid and set aside
- 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
- Slice thinly the Beetroot. Use a Mandoline of you have one.
- In a Bowl, mix the Olive Oil, Apple Cider Vinegar, Lemon Juice and Spices.
- Put the Beetroot Slices in the dressing and make sure they are all covered with the dressing.
- 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
- Use the last third of the sliced Purple Parsnip for the chips.
- Preheat the oven on 220°.
- Mix the Parsnip Slices with the Olive Oil and Spices, then lay them on a Flat Tray with Baking Paper.
- 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).
- Mix the Dijon Mustard, Honey, Balsamic Vinegar and Olive Oil.
Whisk well until all the Mustard and Honey are dissolved.
- 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
- In a large flat serving plate, place the Beetroot Carpaccio, Pickled Radishes and Pickled Purple Parsnip.
- Chop the Walnuts, Basil Leaves and crumb the Feta, then place them over the vegetables.
- Put the Purple Parsnip Chips on top of the salad.
- Drizzle the Raspberry Dressing over the salad.