It’s time to use up a few remaining carrots from last fall’s harvest. That’s a fairly impressive 7 months in storage. There are just enough left for a batch of this salad, still crisp even though some are beginning to sprout new greenery. We’re finally on a stretch of spring weather so a bright citrus-dressed salad of root vegetables is the perfect way to segue into the season.
Depending on the carrots and potatoes available to you, they can be peeled or just washed thoroughly. If you happen to have colorful carrots and finger or baby potatoes, just wash them well and cut into chunks before roasting.
Toss together the dressing while the vegetables are roasting so you can mix it in while the vegetables are still warm enough to soak it up.
– Joan, 19 April 2019
Roasted carrot & potato salad
Roast the vegetables
- 1 lb. small thin-skinned red or gold potatoes, or finger potatoes
- 1 lb. carrots
- olive oil for coating
Preheat oven to 475°F.
Wash potatoes but do not peel. Wash carrots, or peel if desired. Cut potatoes and carrots into 1″ chunks, toss with about a tablespoon of olive oil. Place in a single layer on a baking sheet with low sides. Bake for 30-45 minutes, stirring and turning if necessary to prevent burning. Remove from oven and let cool for about 15-20 minutes before tossing with dressing.
- zest and juice from 1 or 2 oranges (about 1/2 cup juice)
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped fresh basil leaves, or 1 teaspoon dried basil
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 teaspoon ground cumin
- 2 cloves garlic, finely minced or squeezed through a garlic press
- 1 fresh jalapeño, seeded and finely chopped
Mix all dressing ingredients together and toss with slightly warm roasted vegetables. Cover and refrigerate for several hours or overnight. Garnish with chopped fresh chives, cilantro or parsley. Serve cold or at room temperature.