In an effort to eat a more plant-based diet (for general health and just to feel better), we have been trying out quite a few new vegetarian dishes around here. The latest was soooooo delicious, I had to share it. And the wonderful thing about many of these plant-based meals is that they are so beautiful. I have seen more vibrant colors in the last week of cooking than I could have imagined. Obviously, these colors translate to an assortment of nutrients and are just plain enjoyable to eat.
Adapted from a recipe in The Vegetarian Mother’s Cookbook by Cathe Olson (a book gifted to me by a friend from our neighborhood when I was pregnant with Emil), this nourishing dish is perfect for any season and is even delicious served cold. We had ours with a side of lentils and quinoa with sautéed spinach, garlic, and lemon. Highly nourishing and absolutely delicious. I will definitely be making this again!
Roasted Root Vegetable Salad (serves 3 or 4)
- One large sweet potato, cut into cubes
- One red onion, cut into chunks
- 4 purple potatoes (ours came in a bag from Trader Joe’s called the “Potato Medley”), cubed
- 2 small yukon gold potatoes, cubed
- 2 large carrots, sliced
- 1 large beet, cubed
- handful of curly parsley, chopped
- 1/2 cup toasted or candied walnuts
- Olive oil for roasting
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- sea salt to taste
Preheat oven to 450.
Toss all of the veggies with olive oil, then season to taste. Place on a dark oven-proof pan (or glass dish) and spread out evenly. Bake at 450 for 20 minutes.
Remove from oven, stir with a wooden spatula, then return to oven and reduce temperature to 350. Roast an additional 20 minutes, or until veggies are tender and fragrant.
Remove from oven, allow to cool, then return to bowl. Poor olive oil and balsamic vinegar on top and stir to coat. Add parsley and walnuts. Serve warm or at room temperature.