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!
Serving size: 1/2 cup
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)
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!
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,