May 24, 2013

Root and Fruit Salad

Root and Fruit Salad Close Up

Root and Fruit Salad Close Up

It’s that time of year for potato salads. (Can I get an amen!?)

It’s that time for potato salads and picnics. Potato salads and BBQs. Potato salads for long lunches in the park. Potato salads for hot days at the beach. Potato salads for breakfast. Don’t judge.

It’s time for potato salads and this Memorial Day weekend, I wanted to give you a very special version to try. One that celebrates the freedom to make this classic dish without globs of mayonnaise or lots of potato skin peeling or even any hot steaming. Or even potatoes for that matter, if your kidneys can’t handle them (but more on that later).

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Because the star of this potato salad isn’t the potato at all. It’s the peach. Or the nectarine. Or the pitted cherries. Or even the rhubarb (if you want to get real crazy) that roasts in the oven with all the other root vegetables. Providing a naturally sweet, juicy dressing with every bite you take. No buttermilk or oil needed. Just Mother Nature’s own secret sauce.

Scoot over, potato.

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So if you’re up for minimal chopping, minimal work, and maximum results, than this is definitely the potato salad for you. For this Memorial Day weekend. For this summer. Or for breakfast on Sunday. And get ready, people. Your friends will definitely want the recipe. And it’s ok to give it to them.

Enjoy and chow on.

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SUMMER FRUIT AND ROOT SALAD

makes 6 to 8 small servings

Ingredients

  • 2 large russet potatoes (or 1 head cauliflower for those on a low-potassium diet)
  • 3 cups radishes (about a dozen radishes), root and tip removed
  • 2 large carrots, cleaned and end removed
  • 2 teaspoons whole black peppercorns
  • 1/2 teaspoon salt-free garlic powder
  • 1/4 teaspoon dried dill or salt-free celery seed
  • Pinch or three of red chili pepper flakes
  • 2 peaches (or nectarines, cherries, or rhubarb), pit or stem removed
  • 10 large garlic cloves, peeled and cut in half lengthwise
  • 1 serrano chili pepper, sliced into thin rounds
  • 3 tablespoons chopped fresh dill or parsley or cilantro

Directions

Heat oven to 375dg F.

Grease a large baking pan with oil or oil spray and then cut the potatoes, the radishes, and the carrots into similar size chunks, halves, and rounds. Then place them into the baking pan. Add 3 tablespoons of oil and the spices to the pan, and give it a good shake or a mix to make sure everything is evenly distributed. Then place the pan into the oven for 30 minutes.

As the roots roast, cut your fruit into chunks the same size of those potatoes and set aside. When the 30 minutes are up, carefully removed the pan from the oven, use a spatula or wooden spoon to mix up the roots and make sure nothing is burning to the bottom. Add the fruit, the garlic, and the serrano slices. Add one more tablespoon of oil, give it a good mix again, and place back into the oven for another 20 minutes.

Finally, remove the pan from the oven and transfer the roots and fruit to a large serving bowl. Add the fresh herbs and give it a gentle toss. Serve. Bask in the glow of culinary glory.

+ Sodium Count: Potatoes: 22mg per large potato; Radishes: 45mg per cup; Carrots: 42mg per medium carrot

Elle May 25, 2013 at 4:25 pm

Heather, this is such a wonderful way to make potato salad.

This is not your grandmother’s (or even your mother’s) potato salad.

I love the addition of other vegetables and fruit to add a depth of flavor to your salad. There is also the added bonus of baking the vegetables.

Now you can keep all of the nutrients in the vegetables where they belong and not in a pot of water on your stove.

My only question is whether it keeps well as leftovers and for how long.

I have already printed this out and will be trying it out very very soon.

Susan May 25, 2013 at 5:27 pm

This sounds really yummy. I bet you could make it in a grill, using an aluminum baking pan. Keep the kitchen from getting too hot.

sagers May 26, 2013 at 12:10 pm

“can i get an amen?” you crack me up. love you sodium girl! what a beautiful recipe.

Elisha May 26, 2013 at 3:24 pm

This sounds wonderful! Thanks!

Elisha May 26, 2013 at 3:30 pm

Oh, and … I agree about having potato salad for every meal in the summer! You are speaking my language here. Already I’ve made my favorite potato salad for our meal exchange I am Doug with two other families. Someone “ordered” a whole bucket of it (I just gave him the recipe since I wouldn’t actually be making him a bucket of it) 😉 and I made another batch for mostly myself–even though the whole family loves it too. I do, however, get sick of it and this sounds like a great alternative to using mayo! Especially bringing to a potluck BBQ!

Elle May 26, 2013 at 4:14 pm

Heather, this is such a wonderful way to make potato salad.

This is not your grandmother’s (or even your mother’s) potato salad.

I love the addition of other vegetables and fruit to add a depth of flavor to your salad.

There is also the added bonus of baking the vegetables.

Now you can keep all of the nutrients in the vegetables where they belong and not in a pot of water on your stove.

My only question is whether it keeps well as leftovers and for how long.

I have already printed this out and will be trying it out very very soon.

Lonnie Thaler May 27, 2013 at 7:04 am

Happy Memorial Day weekend! This is a very delicious salad. My husband always loves potato salad. Thanks for sharing this recipe! 😀

Ren June 1, 2013 at 6:48 pm

That looks delicious! I can’t wait to try this out! I think this would be a good appetizer for dinner!

Sam Peri June 3, 2013 at 7:52 am

Wow! I like this recipe. It looks so delicious and totally spicy. I really like it! I will definitely try this! Thanks for sharing. 😀

Health_adventure June 4, 2013 at 7:39 pm

All your food are really beautiful <3 I really love your recipe…

connie witherell June 13, 2013 at 4:01 pm

LOVE this one! Enjoy all your work, this one is perfect for the season.

janey June 20, 2013 at 5:11 am

This rooty fruit salad looks delicious! Its amazing how a nice clean photo too can make a lot of difference when it comes to showing off food! Ive been looking for something new to cook for a while, for me and hubby, and this looks just the ticket. Thanks for posting this up – and thanks for a nice crisp picture too – very useful actually 🙂

Rachel August 1, 2013 at 3:33 pm

This looks amazing and flavorful — and vegan, so right up my alley. 🙂 I think I’ll try it with all three of the fresh herbs as the finishing garnish. I love how your recipes really enhance the flavor of the food by using herbs and spices, rather than relying on salt. I’m trying to reduce my own sodium intake, so I really appreciate all the great recipes and ideas!

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