Prep time:
Cooking time:
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1–2 parsley roots or parsnips
2 yellow carrots
1 large carrot
2 deep purple carrots
1 small Chioggia beetroot
200 g autumn lettuce (e.g. lamb’s lettuce, endive, chicory)
10 walnut halves
2 tablespoons sugar


2 tablespoons walnut oil
2 tablespoons rapeseed oil
2–3 tablespoons walnut or white wine vinegar
Herb salt
Freshly ground black pepper


Peel the root vegetables. Cut the parsley root into small cubes.
Cut the yellow carrots and regular carrot into fine sticks. Using a vegetable slicer, slice the purple carrots and Chioggia beetroot
thinly. Rinse the lettuce, drain and, if desired, cut into bite-sized pieces.

In salted water, cook the parsley root, yellow carrots and regular carrot separately until each is crisp-tender. Drain, plunge into cold
water and drain again. In a pan, caramelise the sugar. Add the walnuts and coat with sugar. Transfer the walnuts to an ovenproof dish and let cool.

Combine all the salad dressing ingredients and season to taste. Arrange the salad in a large bowl and drizzle with dressing.

Crumble the walnut halves and sprinkle on top.

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