Warm Winter Root Salad with Pancetta

This warm winter root salad, tossed with balsamic and Parmesan, is a New Year's resolution you'll love to keep. For a meatless take on this dish, omit the pancetta. For a meat-lovers upgrade, add 8 ounces of thinly sliced Spanish chorizo.

TOTAL TIME:1 hour, 15 min.



  • 2 red onions, sliced into ¼" wedges
  • 2 beets, ¾" pieces
  • 2 carrots, 1" pieces
  • 2 parsnips, 1" pieces
  • 2 kohlrabi, 1" pieces
  • 2 small sweet potatoes, 1" pieces
  • 2 celeriac, 1" pieces
  • 8 oz. pancetta, finely diced
  • 2 Tbsp. thyme, roughly chopped
  • ¼ cup plus 2 Tbsp. olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. lemon juice
  • 1 tsp. Dijon mustard
  • 2 Tbsp. curly-leaf parsley, roughly chopped
  • Pinch of sugar
  • ½ cup pine nuts, toasted
  • ¼ cup Parmesan, shaved


  1. Heat the oven to 425° F. In a large roasting pan, toss the onions, beets, carrots, parsnips, kohlrabi, sweet potatoes, celeriac, pancetta and thyme with ¼ cup of olive oil and salt and pepper to taste. Place the vegetables in the oven.

  2. Roast the vegetables until crisp-tender and slightly caramelized, about 40-45 minutes. Stir and turn the vegetables once or twice during roasting. While the vegetables roast, prepare the dressing.

  3. Add the balsamic vinegar, lemon juice, Dijon mustard and parsley to a glass jar with a lid. Add a pinch each of salt and sugar and shake the jar vigorously to emulsify the dressing. You can also whisk together the ingredients, but the jar method makes creating a stable emulsion easy.

  4. Take the vegetables out of the oven and transfer them to a large mixing bowl. Add the toasted pine nuts. Shake the jar of dressing to emulsify and pour it over the vegetables.

  5. Toss the vegetables to coat and transfer them to a serving platter. Arrange the shaved Parmesan over the vegetables and serve warm. Store leftovers in an airtight container in the refrigerator for up to three days.