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Warm root vegetable salad with walnut pesto

Jun Tanaka's warm root vegetable salad with walnut pesto and horseradish creme fraiche dressing makes a tasty and colourful lunch or starter.
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Ready time:25 minutes

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Prep time:
15 minutes

Cooking time:
10 minutes

1 serving provides

  • 58.0
  • 745
  • 24.9
  • 0.60
  • 18.7


  1. Heat the oil in a large frying pan, add the parsnips and carrots and cook for 5-10 minutes or until the vegetables begin to colour.
  2. Meanwhile, bring a medium pan of water to the boil, add the broccoli and blanch for 1-2 minutes. Drain.
  3. Add the blanched broccoli, butter, the crushed garlic and the thyme, and continue to cook for a further 2-3 minutes, or until the vegetables are tender. Add the beetroot, honey and vinegar and heat until the beetroot is warmed through. Set aside, keeping the vegetables warm.
  4. Make the walnut pesto. In a food processor, whiz together the walnuts, walnut oil, remaining garlic and Parmesan. Blitz to form a paste, and season to taste.
  5. For the horseradish dressing, whisk together the crème fraîche, mustard, horseradish and lemon juice, and season to taste.
  6. To serve, spread half of the walnut pesto on two plates and arrange the vegetables on top. Garnish with the watercress and drizzle the horseradish dressing all over.


Cook's Tips:

You can store the remaining pesto topped with a little oil in a sterilised jar in the fridge for up to 2 weeks.

Why not replace the parsnip and broccoli with seasonal vegetables?

Buy recipe ingredients


  • 1 tablespoon olive oil by Sainsbury's
  • 1 parsnip (about 150g), peeled, halved and cut into batons
  • 2 carrots (about 200g), peeled, halved and cut into batons
  • 200g pack Sainsbury's tenderstem broccoli
  • 20g unsalted English butter by Sainsbury's
  • 2 cloves garlic, 1 crushed and 1 left whole
  • 1 sprig fresh thyme by Sainsbury's
  • 1 whole cooked beetroot, cut into 6 wedges
  • 1 tablespoon runny honey by Sainsbury's
  • 1 tablespoon Sainsbury's red wine vinegar
  • 100g pack Sainsbury's walnut halves
  • 50ml walnut oil by Sainsbury's
  • 50g Parmigiano Reggiano by Sainbury's, grated
  • 3 tablespoons crème fraîche by Sainsbury's
  • 1 tablespoon freshly grated horseradish (or 1 teaspoon horseradish sauce by Sainsbury's)
  • Juice of ½ lemon
  • ½ x 75g bag watercress by Sainsbury's
  • 1 teaspoon Dijon mustard by Sainsbury's