It’s pretty nasty outside; cold, wet, gray, and dark. There’s only about a three hour window (10:30am-1:30pm approximately) during which it is possible to snap some decent photos, and even then they tend to have a bluish-gray tint. Just like most other Seattleites, I don’t mind a few drizzly, snuggly, book-reading, tea-drinking, coffee-guzzling days. Heck, those days are what this city is known for (the names Amazon and Starbucks ring a bell?). But come mid February, I am ready for some sun! I start to fantasize about the smell of fresh cut grass, the color of blue sky, and oooh the warmth of sun on my skin.
However, the Emerald City is a bit of a late bloomer when it comes to spring. By the time the sun emerges from hibernation in late May, we’ve almost forgotten what that glowing yellow orb in the sky looks like. And although there’s not much we can do but wait winter out, I’ve developed an arsenal of winter-defense mechanisms, including scarves every color of the rainbow, multiple waterproof North Face jackets, and consuming copious amounts of hot coffee, mint tea, comforting stews, and savory soups.
I recently developed a winter salad utilizing February’s Seasonal Seattleite-featured vegetable, the beet. Along with two other seasonal root veggies, potatoes and carrots, the beets get the roast treatment (read this for more on the virtues of oven roasting), and a splash of bright vinaigrette. As much as the roasted root vegetables say “winter”, this vinaigrette shouts “spring!” It’s a play on the classic Italian condiment gremolata, and is dually powered with lemon flavor from the zest and juice, along with pungent garlic, parsley, and herbaceous dill. The dill is a little unorthodox for traditional gremolata, but it is a natural with root vegetables and lemon, so it works beautifully. Served warm or room temperature, I like to imagine that this salad bridges the gap between seasons and brings us that much closer to spring. Enjoy!
Roasted Root Vegetable Salad with Gremolata Vinaigrette
Other vegetables that would be great in this salad: butternut squash, kabocha squash, red potatoes, Yukon gold potatoes, sweet potatoes, parsnips, fennel, and turnips. Other herbs that would be great in the dressing: tarragon, mint, and basil.
Serves 6-8
Ingredients:
For the roasted root vegetables:
4 small or 2 large beets
4 small or 2 large potatoes
6 small or 4 large carrots
1 tablespoon canola oil
1 tablespoon salt
1 teaspoon black pepper
For the gremolata vinaigrette:
1 tablespoon lemon zest
¼ cup lemon juice
2 cloves garlic, minced
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh dill
½ teaspoon salt
½ teaspoon black pepper
¼ cup olive oil
Roast the vegetables: Preheat the oven to 450°. Scrub all the vegetables well. Peel the beets and then cut into ½ inch cubes. Cut the unpeeled potatoes and carrots into ½ cubes as well. Put the vegetables on a baking sheet, keeping them in separate piles (so the colors do not bleed). Divide the canola oil, salt, and black pepper evenly among the vegetables and toss each pile to combine. Spread the vegetables out evenly, then roast for 20-30 minutes, until the vegetables are tender on the inside and nicely browned on the outside. When cooked, remove the vegetables to a plate to cool. I found that after 20 minutes, the carrots were cooked, so I removed them to a plate and continued to cook the beets and potatoes for an additional 10 minutes.
Make the vinaigrette: Put all the ingredients in a blender and process until combined. Alternatively, whisk the ingredients together in a bowl. The dressing keeps for two days in a refrigerated air-tight container.
Dress the vegetables: Toss the cooled vegetables with as much vinaigrette as desired. Let the salad marinate for 1 hour and up to two days before serving. Serve the salad at room temperature for the best flavor.
