Dinner

Turkey Patty & Roasted Root Salad with Parmesan Dressing Recipe

ByLuna Ryder November 17, 2025November 17, 2025

Introduction

This Turkey Patty & Roasted Root Salad with Parmesan Dressing is a wholesome and flavorful meal perfect for any day of the week. The tender turkey patties pair beautifully with sweet roasted root vegetables and a creamy, tangy dressing that brings everything together.

The dish shows a white oval plate on a white marbled texture background, filled with a colorful salad and grilled meat. There are six round pieces of grilled meat, dark brown with grill marks, spread evenly on top. Underneath, there is a mix of fresh green leaves and sliced vegetables in orange and white, adding brightness to the dish. A creamy white sauce with light green herbs is drizzled over the meat and salad. To the side of the plate, a white large spoon and fork are placed together. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large carrots, cut into chunky batons
1 large potato, cut into chunky batons
½ celeriac, cut into chunky batons
4 tbsp olive oil, plus extra for brushing
2 tbsp finely grated Parmesan
2 tsp white wine vinegar
1 tsp Dijon mustard
1 tbsp natural yogurt
400g turkey mince
2 tbsp chopped basil leaves
1 tsp fennel seed, crushed
110g bag watercress, spinach and rocket salad, to serve

Instructions

Step 1: Heat the oven to 220°C (200°C fan) or gas mark 7. Place the carrots, potato, and celeriac in a roasting dish. Drizzle with half of the olive oil and season with salt and pepper. Roast for 45-50 minutes, turning occasionally, until the vegetables are tender and golden.
Step 2: While the vegetables roast, prepare the turkey patties. In a bowl, combine the turkey mince, chopped basil, crushed fennel seeds, and a pinch of seasoning. Shape the mixture into small patties.
Step 3: Heat a griddle pan until hot, then brush the patties lightly with olive oil. Cook the patties for 5-6 minutes on each side, or until they are cooked through and nicely browned.
Step 4: To make the Parmesan dressing, whisk together the remaining olive oil, grated Parmesan, white wine vinegar, Dijon mustard, natural yogurt, and a pinch of seasoning until smooth and creamy.
Step 5: Arrange the mixed salad leaves on a serving plate. Top with the roasted root vegetables and turkey patties. Drizzle over the Parmesan dressing and serve immediately.

Tips & Variations

For extra flavor, add a crushed garlic clove to the turkey mixture before shaping the patties.
Swap out the root vegetables for sweet potatoes or parsnips depending on your preference.
Use Greek yogurt instead of natural yogurt for a thicker, tangier dressing.
If you like a bit of heat, add a pinch of chili flakes to the dressing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the turkey patties in a pan over medium heat until warmed through, and enjoy the salad cold or at room temperature. It’s best to keep the dressing separate until serving to maintain freshness.

How to Serve

A white oval plate sits on a white marbled surface, holding a colorful salad with six grilled round meat pieces on top, each with visible char marks and a light green creamy sauce dolloped over them. Underneath, there are mixed green leaves along with thin slices of carrots and pale root vegetables, creating a mix of green, orange, and white colors. Some cracked black pepper is sprinkled all over the salad, adding speckles of black. In front of the plate, a white serving spoon rests on the surface. The overall look is fresh and appetizing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken mince instead of turkey mince?

Yes, chicken mince works well as a substitute and will produce a similar texture and flavor for the patties.

How do I know when the turkey patties are fully cooked?

Cook the patties until they reach an internal temperature of 75°C (165°F) or until the juices run clear and the meat is no longer pink inside.

Luna Ryder