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.
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!