Friday, November 21, 2014

Love and Roasted Root Vegetable Salad


Now this isn't your average roasted root veggie salad. For all my Russians out there, you may recognize that some of these combined ingredients look a little familiar.

Well, this is my healthy take on a very classic Russian salad called "Vinegret"

This month, the Recipe Redux asked us to share some favorite food memories and this salad definitely has many great memories. 

It brings me right back to sitting around the table with my family during holidays and family events, eating, talking and eating some more. 

 
Russian cuisine (like the people) is quite unique. If you ever go to a Russian family's home, or a wedding or some sort of celebration, prepare to eat a lot of food.

I know, everyone eats a lot of food at the holidays but Russian's definitely take the cake on this one.

Russian people have a table usually filled with "zakuski" or appetizers, which is typically a few salads, different vegetables, and other various little sides. Sounds kinda healthy, right?

Well, not entirely.
A lot of these salads use tons of potato and tons of mayo.

But they are SO good, so it's okay.

We do incorporate the use of a lot of fresh herbs and veggies, so I have grown up with this great healthy habit that I've taken well into my adulthood and it is something I am forever grateful for. #thanksgiving


A lot of people do this salad their own way. Some use beans instead of peas, some use no mayo, etc. 

The way my mom makes it (which is obviously the best way) is she uses boiled beets, boiled potatoes, carrots, pickles and sweet peas. She usually adds either a little extra oil or just a little mayo, with some scallions or some fresh herbs. 

Boiling the root veggies gives them a soft texture, and it really lends well to making this salad sweet and savory with the beets and potatoes.

I decided to make my own take on this by replacing the potatoes with sweet potatoes, using parsnips instead of carrots and roasting the veggies instead of boiling them.

You can definitely use carrots, but I wanted to use parsnips for the color since the sweet potato is orange too.

I know pickle sounds kind of weird but it gives it a nice crunch, with a pop of vinegar. The beets caramelize, the sweet potato and parsnips soften and the sweet peas bring everything together (and would be a great way to use some of the Libby's packages I mentioned in my last post see: Cilantro Lime Couscous)

It is just a wonderful mix of flavors for a perfect side dish (or starter).

Let's get to it!



Roasted Root Vegetable Salad
Servings: 8
Serving size: 1/2 cup

Ingredients

3 beets, peeled, cut in medium dice (1/2 in. all way around)
2 sweet potatoes, peeled, cut in medium dice
1 parsnip, peeled and cut in medium dice
1/2 cup sweet peas, drained and rinsed
2-3 kosher baby dills, cut in medium dice
3 tbsp olive oil
Salt and pepper
Cilantro, chopped (optional)



Instructions
1. Preheat oven to 400 degrees. Start by preparing beets. Add them to a bowl, drizzle with 1/2 tbsp olive oil and 1/4 tsp salt, 1/4 tsp pepper, stir and and bake first for 5 minutes.
2. Do the same with the sweet potatoes. After 10 minutes has completed, add sweet potatoes and bake both beets and potatoes in oven for about 15 minutes.
3. Add parsnips to a bowl with 1 tsp olive oil, pinch of salt and pepper and when 15 minutes are up, add parsnips and bake all 3 for an additional 15-20 minutes, or until all vegetables have cooked through. 
4. Let veggies cool when they are done baking, add to a big bowl with the sweet peas, pickles and cilantro. Stir and place in fridge for at least an hour before serving. This allows all the flavors to combine. 
5. Feel free to add extra olive oil or some red wine vinegar if you'd like a little extra flavor, but it is perfect without!


How beautiful are those colors together?! You want to eat it just from looking at it, but trust me, it tastes even better.



This beauty is vegan, gluten free and filled with tons of nutrients.

Perfect side dish for any meal, especially with Thanksgiving coming up!

As always, I hope you enjoy!

Lots of LOVE,

Eva




15 comments:

  1. This looks so good and very different from any American-type salads! I love all the colors!

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    Replies
    1. Thank you!! Love to use these different colors together -- it makes it more fun to eat when it looks so pretty!

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  2. Love the stories about Russian traditional food. so interesting. this looks like a salad my kids would love - sweet veggies!

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  3. I love roasted root vegetables and this has a nice twist to typical recipes.

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  4. loving the bright colors in this! looks incredible!

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    Replies
    1. Thank you! They really do look beautiful all together!

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  5. I love how colorful and nutritious this is! <3

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    Replies
    1. Colorful and healthy, can't be that! Thanks for stopping by!

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  6. This salad was a delicious new addition to our Thanksgiving meal, thank you!

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  7. Blogging is the new poetry. I find it wonderful and amazing in many ways.

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  8. Hey keep posting such good and meaningful articles.

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  9. Hey keep posting such good and meaningful articles.

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