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When I was at the farmers' market this past week, I was enthralled by some of the odd root vegetables. There were wide varieties of radishes, turnips, and potatoes that I had never tried. In an effort to educate myself on these unknown treats, I roasted a regular smorgasbord of vegetables and learned some new facts along the way.
For instance, one of the veggies I picked up, the watermelon radish was an unexpected bright pink color when I cut into it. While I should have been aware of it by its demystifying name, the dull brownish skin gave no indication of the beauty found within.
This recipe is a great way to use watermelon radishes or a variety of other root vegetables. You can adjust the recipe to use whatever you find in your market.
Roasted Curry Vegetable Salad
6 fingerlings potatoes of uniform size
1 large watermelon radish, cut into 3 inch square pieces
1 golden beet, peeled and cut into 3 inch square pieces
1/2 cup organic olive oil
3 large carrots peeled and cut into 3 inch square pieces
1/2 cup brussel sprouts
½ a large purple onion, cut into large pieces
1 tbsp curry
1 tsp cumin
salt and pepper to taste.
Method:
- Preheat the oven to 350 degrees.
- Place the potatoes, radish, and beets on a cookie sheet and top with 2 tablespoons olive oil and toss.
- Place the carrots, brussel sprouts, and onion on another cookie sheet and top with 2 tablespoons olive oil.
- Bake the potatoes, radish, and beets for about 30 to 35 minutes, until everything is cooked through.
- Bake the carrots, brussel sprouts, and onion for about 15 to 20 minutes.
- Place everything in a large bowl and toss with remaining olive oil and curry, cumin, salt and pepper.
Serves 4
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Emeril Green -- Salivating over sustainable eats? Learn how to make your own with help from Emeril Lagasse in Planet Green TV's organic cooking show, Emeril Green.
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