Warm Potato, Beet & Brussels Sprouts Salad
The Friday before Christmas I got into a bit of a vegetable buying frenzy at the market. I don’t know what I was thinking, when I would be eating all those veggies, as our Christmas lunches and dinners had already been planned out and nothing of what I bought at the market was on the menu.
Luckily everything kept well in the fridge, so this past week I decided to use most of it up. One dish I made was this warm salad. This can be eaten as a cold salad as well, but in my opinion nothing beats this straight out of the oven, with a good drizzle of citrus & garlic vinaigrette. I do have leftovers and will be taking them to work for a cold lunch, though.
The potatoes I used are a very small variety called Drilling (which means triplet). I halved or quartered them, added a large diced beetroot, mixed both with olive oil, salt, and a little caraway crushed in a mortar. Spread everything on a baking tray and baked it at 200°C / 390°F on middle shelf for 25 minutes. Then I added finely sliced Brussels sprouts, mixed with a little olive oil, salt, and raw cane sugar. I distributed these on top of the potatoes and beets and roasted everything for another 12 minutes.
While the vegetables were in the oven, I mixed the vinaigrette: a large garlic clove, pressed, together with juice and zest of a lime, mild white balsamic vinegar, and rapeseed oil (mainly for its gorgeous golden colour; olive oil can be used here as well).
Although there’s quite a bit of oil involved in this dish, it looks and tastes very healthy – especially after all the sweet stuff I consumed over the holidays.
I will definitely be making this again – on purpose, and not just because I have vegetables left over. I can also envision this as a starter salad for guests.