Roasted Spring Vegetable Salad
This lovely, light, refreshing salad is mayo-free and perfect for your Spring time picnic! It uses just a handful of ingredients and is a snap to put together; it's great alongside a grilled steak or on its own as a Vegetarian lunch or light dinner. This recipe makes 2 salads.
PREP TIME: 10 minutes
COOK TIME: 1 hours 0 minutes
2 yellow or red potatoes, steamed until fork tender and cut into 1" pieces
2 large carrots
2 medium sized beets, scrubbed clean
1/4 red onion, finely chopped
2 tablespoon parsley, finely chopped
Olive oil, for drizzling
2 tablespoon sour cream
Juice from 2 fresh lemons
Salt and pepper
In a small non-reactive bowl, whisk together sour cream and lemon juice. Cover and refrigerate until you are ready to assemble the salads.
Preheat your oven to 400 F. Place beets on a sheet of tin foil, season with salt and drizzle with oil. Wrap tightly in the foil and place on a baking sheet. Roast for 40 minutes. Remove from oven, add carrots to the baking sheet and drizzle with oil. Place vegetables back in the oven for another 20 minutes. Remove from heat, vent foil with a paring knife, and set aside for 15 minutes to cool.
Once vegetables have cooled, remove beets from foil and peel; this skins should come off easily with a paring knife. Cut beets into 1" pieces and slice carrots.
To assemble salads, add beets, carrots, potatoes, onions and parsley to a mixing bowl. Gently fold in dressing so as not to break apart the vegetables. Season with salt and pepper to taste. Serve at room temperature.