Roasted Root Vegetable Salad

So, where do recipe creators get their ideas from? I can only speak for myself, but most of my recipes are just that –  random ideas that develop and come together while I’m dancing through my kitchen. Some others are passed down, veganized family recipes and a few are inspired by pictures I’ve seen or restaurants I’ve been to while traveling. This specific salad was inspired by a dish my husband and I enjoyed at “Zest Kitchen & Bar” in Salt Lake City/Utah. So delicious and visually appealing that I put root vegetables on my shopping list right away. Here’s my take on it!

Ingredients (for 4 servings):

For roasted root vegetables:

• 3 medium-size red beets (save the greens!), peeled, cut into ½ inch (1½ cm) cubes
• 1 medium-size sweet potato (peeling optional), cut into ½ inch (1½ cm) cubes
• 2 large carrots, cut into ½ inch / scant 1½ cm cubes
• 9-10 fingerling potatoes, about 10 oz (280 g), cut into ½ inch (1½ cm) cubes
• 3 Tbsp extra virgin olive oil
• 1 tsp Celtic sea salt

Dressing:

• 3 Tbsp freshly pressed lemon juice
• 1½ Tbsp maple syrup
• freshly ground black pepper to taste
• 1 Tbsp extra virgin olive oil
• tender beet greens and stems, finely cut
• ¼ tsp Celtic sea salt

Creamy topping (optional):

• 1 cup (240 ml) store-bought vegan sour cream or homemade crème fraîche
• Celtic sea salt to taste
• 2 Tbsp fresh herbs like parsley, chives, thyme, finely minced

Preparation:

1. Set oven temperature to 400°F (200°C).
2. Wash, peel, and cut vegetables, then toss them in a large bowl with extra virgin olive oil and Celtic sea salt.
3. Transfer the veggies in a single layer to a baking tray and roast for 40-45 minutes or until tender, flipping them at around half time. Keep checking for charred edges.
4. While veggies are roasting, whisk all dressing ingredients together in a large bowl.
5. (Optional) Fill the crème fraîche dip or substitute into a piping tube or -bag.
6. When veggies are soft and done, remove them from the oven and let cool down a bit.
7. When they are not piping hot anymore, transfer them to your large bowl with dressing. Toss and season to taste.
8. Transfer the salad to individual serving dishes and decorate with crème fraîche dip or store-bought substitute.
9. Enjoy lukewarm or chilled!

Notes:

• You can prepare this salad ahead of time, but always add the creamy topping right before serving!
• If you have a high-speed blender, I highly recommend the homemade version. It’s only 5 minutes hands-on time and some planning ahead but so worth it!