« Back to recipes

Root Veggie Salad for Now, Root Veggie Hash for Later

Taylor Choy

All seasons

"During the chilly months, I like to stock up on root vegetables. They store well in cool, dark areas to enjoy all season long. You don’t have to use the exact ingredients in this recipe to produce a great dish. Feel free to substitute with parsnips, radishes, sweet potatoes or turnips.

For me, breakfast is a last-minute, time-crunch chore. I’m one of those people who likes to sleep in with enough time to rush through my morning to make it to work on-time. Which means, I’m also one of those people who enjoys eating dinner leftovers for breakfast. Bonus points if I can add eggs to it and call it a decent breakfast. Here’s one of my go-to dishes." 

-Taylor Choy

Ingredients | Root Veggie Salad for Now:

  • 2 Yukon gold or Idaho potatoes, large diced
  • 2 beets, large diced
  • 6 carrots, large diced
  • 2 red onions, large diced 
  • 3 cloves garlic, roughly chopped
  • Grapeseed oil, plus ½ cup reserved
  • 2 bell peppers (optional)
  • 2.5 tbsp of apple cider or red wine vinegar
  • ½ lemon, juiced
  • 1 tsp dijon mustard
  • ½ bunch parsley, chopped
  • Salt and pepper to taste

Instructions | Root Veggie Salad for Now:

  1. Preheat your oven to 400 degrees. In a large baking dish, combine potatoes, beets, carrots, red onions, and garlic. Drizzle a generous amount of grapeseed or canola oil on the root vegetables, enough to coat all the vegetables. Season with a generous amount of salt and pepper. Bake in the oven for 25 minutes. 
  2. While the vegetables are roasting, make the vinaigrette. In a large jar or mixing bowl, combine ½ cup oil, vinegar, lemon juice, mustard, parsley, salt and pepper. Shake or whisk to combine. 
  3. After roasting for 25 minutes, stir the vegetables. If you would like to add roasted peppers, place the bell peppers on top of the root vegetables. Bake for another 25 minutes. 
  4. Remove the baking dish from the oven. Remove the peppers on top of the dish and rest them on your cutting board. Once cooled, remove the stem and the seeds of the pepper. Chop the pepper into similar size pieces as the other vegetables. Mix peppers and other vegetables together. Top with vinaigrette and serve!

Ingredients | Root Veggie Hash for Later:

  • Leftover roasted root vegetables
  • Grapeseed or canola oil
  • 4-6 eggs 
  • Salt and pepper to taste

Instructions | Root Veggie Hash for Later:

  1. Preheat the skillet on medium-high heat with oil. Once heated, add vegetables to the skillet. Cook until they are reheated and crispy. 
  2. Move the vegetables in the skillet to make small spaces (one for every egg you have) in the skillet to drop in eggs. Crack each egg into the skillet. Cook until eggs are cooked to your liking. 
  3. Serve with toast or your favorite breakfast sides!

Return to recipe listing »

Know your food, know your farmer
Business office

2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram


Proud member of the Farmers Market Coalition