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:
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:)
Directions for roasting veggies
ROAST KALE SEPARATELY
Directions for the MAYO
ABOUT THIS BLOG!
I am simply a person with a serious passion for FOOD! I am not a chef, chemist or doctor - I am just a foodie food-head! The recipes in this blog are things I make for myself, my family and my friends and they have been tested and tried by some of my closest food critics. This blog has helped me become more aware and appreciative of the food I prepare and share and I am very grateful for this.