Cedar Wrapped Root Vegetable Salad

Cedar Wrapped Root Vegetable Salad

This dish can be served hot or cold, so if you are strapped for time the veg can be easily cooked up in advance.

Serves: 4
Total Time: 45 minutes

Tip – I used carrot, parsnips, beets and squash but any root vegetables will work for this recipe.


  • Cedar Grilling Wraps
  • 2 large Carrots, peeled
  • 2 large Parsnips, peeled
  • 2 large Beets, peeled (I used both golden and red beets)
  • 1 large Turnip, peeled
  • 1 Butternut Squash, peeled and deseeded
  • Olive oil
  • Salt and Pepper

For the dressing

  • ¼ Cup Orange Juice
  • ½ Cup Olive Oil
  • ¼ Cup Honey
For the garnish
  • 2 Radishes, sliced thin
  • Flat leaf Parsley, whole leaves
  • ¼ Cup Pecans


  1. Soak the wraps in water for at least 1 minute and preheat a grill to 400°F.
  2. Cut the vegetable into sticks of roughly the same size.
  3. Toss the vegetables in a little oil, salt, and pepper.
  4. Divide the vegetables evenly between the grilling wraps. Roll the cedar wraps around the root veg and secure with twine.
  5. Place the wraps on the grill and cook until all the veg is tender.
  6. While the wraps are on the grill, make the dressing. Add the juices and honey to a blender. With the machine running, slowly stream in the oil to emulsify.
  7. To serve, remove the veg from the wraps and place on a platter. Drizzle with the dressing and garnish with radish, parsley, and pecans.
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