root vegetable salad

20 May

Apparantly there are a whole bunch of really colourful root vegetables that I didn’t know about… I thought the little purple fingerling potatoes I bought were just purple on the outside and would be normal potato colour inside.  Wrong!  They’re purple the whole way through!

I don’t know what kind of crazy wizard did this to vegetables but I like it.

Aside from being aesthetically pleasing, the potatoes are just potatoes, but the candy cane beets and yellow beets taste much sweeter than your average (but still lovely) red beet.

Makes 4 side servings

$2.10 per 2 servings

root vegetable salad

ingredients

  • 1 candy cane beet, peeled
  • 1 yellow beet, peeled
  • 2 handfuls of green beans, tipped and tailed
  • 8 fingerling potatoes, cut into coins
  • 1 tbsp sea salt
  • ground pepper
  • olive oil
  • 2 tsp dijon mustard
  • 3 tsp cider vinegar

preparation

Preheat oven to 375°F.

Cut the peeled beets in half lengthwise.  Set the halves down on the flat side and cut them in half lengthwise again, cut them crosswise into thin slices.

Toss sliced beets and potatoes with salt, a generous amount of pepper, and enough olive oil to coat.

Place mixture in a shallow ovenproof dish and roast until vegetables are just tender (beets should stay a bit firm) – 25 to 30 minutes.

While the vegetables are roasting, bring a pot of water to a boil and add green beans.  Boil for about 30 seconds then transfer to an ice bath or run under cold water to stop cooking.  They should be bright green and slightly tender but still crisp.

Whisk together mustard, cider vinegar and 2 tbsp of olive oil.  Combine beets, potatoes and green beans in a large bowl with mustard vinaigrette.  Toss to coat.  Season generously with salt and pepper.

The beets and potatoes can be cooked on the barbeque in a roasting basket over medium-high heat if you don’t want to use the oven.

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