Golden Beet "Potato" Salad with red beet, miso, ginger mayo!

Want a unique alternative to potato salad that draws a crowd? Here's a solution I have created that is unique, tasty and will be the talk of the town.  I love potatoes but wanted an alternative that would provide me with maximum nutritional benefit.  Roasted golden beets and carrots provide the same texture as potatoes.  Add in roasted onions and kale to the equation and you have the perfect balance.  The kale is critical and I roast this separately from the other veggies to preserve its crunchy texture.  As a final touch I created my own beet, miso, ginger mayo for extra nutritional punch and flavor - the fermented, salty flavor of miso is harmonious to the sweetness of the veggies!

The one hitch to this recipe: Since this a new recipe for me I noticed that when I stored the leftovers in the refrigerator for the night it lost its color and some of the texture softened.  Therefore, I suggest that when you make it you serve it rather immediately. As many of you may know about me - I make these recipes up as I go along and do my best to relay them to you - things may need tweeking on your behalf… Especially with my mayo recipe below.   Good luck and let me know how it goes. 

Ingredients for Roasting: 
Serves 6 

• 2 Golden Beets - chopped 
  
• 2 Large Carrots - chopped
  
• 1/2 large onion - chopped
  
• 1 bunch green kale 
  

Ingredients for Mayo
See separate directions below - NOTE these amounts are an approximation and may need adjustment - work with it and add or modify per your flavor preference - but these amounts are a good generalization (I just make this up on the spot when I first make it:)

• 1/4 cup vegenaise or reg. mayo (I use Wildwood Aioli)
• 1 large tsp good quality yellow miso paste (i add a bit more if it needs it later on)
• 1.5 tsp grated fresh ginger (approx.)
• 1 Tbs tahini
• 1/3 of a medium sized red beet
• 2 red radishes
• a few grinds of pepper
• a few Tbs of water to thin mixture if needed

Directions for roasting veggies

• Preheat oven to 400 degrees
  
• Combine beets, carrots and onion in a large bowl.  
  
• Add a large pinch or two of kosher salt and a few grinds of black pepper. 
  
• Drizzle with olive oil or a neutral oil and mix generously with your hands until all is fully coated
  
• Place all on cookie sheet and roast initially for 20-30 minutes then turn the veggies and roast again for another 20 minutes or until they are all is nicely browned and you can easily put a fork into your beets.  Everyone's oven is different, so keep an eye on your veggies (I also cut my veggies in large pieces). 
• Remove from oven and move onto a cold cookie sheet and allow to cool while you prepare your mayo and roast Kale - KEEP OVEN ON TO ROAST KALE
  

ROAST KALE SEPARATELY 

• Tear kale from stems to create smaller pieces and place in large bowl
• Drizzle with dark sesame oil and add a spoonful of sesame seeds, add salt and pepper to taste
• Roast for 5 - 7 minutes then turn and roast another 4 or 5 minutes or until it browns slightly on the edges - this is up to you but I like to brown it slightly. 
• Remove from oven and allow it to cool while you make the mayo - this will allow the kale to "crunch" up as it cools

Directions for the MAYO

• Chop beets and radishes
• In a food processor combine all ingredients and and run on high until smooth - be sure to check if it needs thinning and add water if needed (a little bit at a time) - don't make it too thin - you want the consistency of mayo. The radishes, beets and ginger will create a little texture - its okay if little bits of these are present in the mayo - that's what makes it good.  
• Adjust flavors to taste… if you are having trouble refining the flavor - let it sit for a little bit and then come back to it - it is good to allow the veggies to cool anyhow

Combine all ingredients in a large bowl and serve immediately.   HAVE FUN WITH THIS
Optional add-ins

• sesame seeds or nuts of your choice
• cheese - a hard cheese with a kick
• fried rice noodles
• YOUR CHOICE IS YOUR CHOICE! ENJOY!