Combing both of my loves for roasted vegetables and potato salads, I created a roasted vegetable salad for a satisfying lunch that’ll give me the energy to carry through my day. The quality of the curry powder will make all the difference so assure you’re purchasing a credited brand. Mine is, I believe, madras curry powder from the Asian market so I assume it is a very good and authentic brand. Normally, I oppose anything labeled “curried spice” but when it pertains to British or English recipes, then I make amends. India and Britain are tied loosely together with cuisine due to the East India Trading Company.
Originally, it was an English joint-stock company during the 1600s whose primarily function was to trade with the East Indies but, somehow, ended up trading with India and China. The main trading exports were cotton, silk, dye, tea, and opium with a few others. After much tribulation due to the company’s influences (such as the Indian Rebellion, Opium Wars, etc..) the company dissipated around the late 1800s after the East India Stock Dividend Redemption Act came into play. As with any external influence, food obtains changes, alterations, and adapts into different flavors and fusions for mostly the better. This is the explanation as to why England has their rendition of “curries”.
So with the curry powder, I used traditional English vegetables - roots are quite popular in that hemisphere - and topped it with a buttery tomato vinaigrette-like dressing that excludes oil for a low fat yet decadent taste. The trick, as with most cold salads, is to allow the ingredients to soak up every layer of flavor that the dressing provides.
This recipe and salad is also my contribution toNo Croutons Requiredhosted by Tinned Tomatoes this month with the ingredient being potatoes; my favorite starch.
Curried Roasted Root Vegetable Salad
1 small parsnip, cubed
¼ of a medium celery root, cubed
¼ of a rutabaga, cubed
½ cup canned beets, diced
1 medium potato, diced
1 small shallot, sliced thin
1 tbsp good quality curry powder
Salt
Pepper to taste
Dressing
½ tbsp non-dairy margarine
1 tbsp tomato paste
½ tbsp apple cider vinegar
Dried mint
Parsley
Pre-heat the oven to 400 degrees.
Spray a pan with nonstick cooking spray.
In a bowl, toss the cubed root vegetables with the seasonings until thoroughly coated. Spread out across the sprayed pan and roast in the oven for 45 minutes. If a crisper texture is desired, after 40 minutes have passed pop the vegetables under the broiler for the 5 minutes remaining.
Once the vegetables are done, remove from the oven, transfer to a bowl, and set aside to cool. Mix the dressing ingredients together and pour it over the vegetables and stir until coated. Refrigerate overnight to allow the flavors to marry.
Just before serving garnish with parsley and dried mint.
Originally, it was an English joint-stock company during the 1600s whose primarily function was to trade with the East Indies but, somehow, ended up trading with India and China. The main trading exports were cotton, silk, dye, tea, and opium with a few others. After much tribulation due to the company’s influences (such as the Indian Rebellion, Opium Wars, etc..) the company dissipated around the late 1800s after the East India Stock Dividend Redemption Act came into play. As with any external influence, food obtains changes, alterations, and adapts into different flavors and fusions for mostly the better. This is the explanation as to why England has their rendition of “curries”.
So with the curry powder, I used traditional English vegetables - roots are quite popular in that hemisphere - and topped it with a buttery tomato vinaigrette-like dressing that excludes oil for a low fat yet decadent taste. The trick, as with most cold salads, is to allow the ingredients to soak up every layer of flavor that the dressing provides.
This recipe and salad is also my contribution toNo Croutons Requiredhosted by Tinned Tomatoes this month with the ingredient being potatoes; my favorite starch.
Curried Roasted Root Vegetable Salad
1 small parsnip, cubed
¼ of a medium celery root, cubed
¼ of a rutabaga, cubed
½ cup canned beets, diced
1 medium potato, diced
1 small shallot, sliced thin
Salt
Pepper to taste
Dressing
½ tbsp non-dairy margarine
1 tbsp tomato paste
½ tbsp apple cider vinegar
Dried mint
Parsley
Pre-heat the oven to 400 degrees.
Spray a pan with nonstick cooking spray.
In a bowl, toss the cubed root vegetables with the seasonings until thoroughly coated. Spread out across the sprayed pan and roast in the oven for 45 minutes. If a crisper texture is desired, after 40 minutes have passed pop the vegetables under the broiler for the 5 minutes remaining.
Once the vegetables are done, remove from the oven, transfer to a bowl, and set aside to cool. Mix the dressing ingredients together and pour it over the vegetables and stir until coated. Refrigerate overnight to allow the flavors to marry.
Just before serving garnish with parsley and dried mint.