Roasted Carrot and Two-Potato Salad with Miso and Harissa
A colorful, delicious and healthy salad.
Prep Time: 10minutes
Cook Time: 45minutes
Servings: 6hefty servings.
The roasted roots:
2bunches baby carrots, scrubbed(1 1/4 pounds without greens)
2medium sweet potatoes, scrubbed(1 1/4 pounds)
1poundfingerling potatoes, scrubbed
a few pinches of salt
The dressing, etc:
1/4cupsweet white or yellow miso (such as golden millet miso)
1small bunch kale
1bunch radishes, thinly sliced
1/2cupsliced almonds, toasted
Position two racks in the upper and lower thirds of the oven and preheat to 400º.
Trim the carrots and cut them into 2" lengths (1" for full-size carrots). Cut the sweet potatoes into 1" chunks, and the fingerlings into 1/2" thick coins. Toss everything with the harissa, olive oil and salt, spread on two sheet pans, and roast until golden and tender, about 45 minutes, flipping the vegetables after about 1/2 an hour to brown them on a couple of sides. They will let you know when they're ready to be flipped, as they will release more easily from the pan with the help of a thin, metal spatula. Remove the roots from the oven and let them cool slightly.
Meanwhile, whisk together the harissa, miso, lemon juice and olive oil to make the dressing. Slice the leaves off the kale stems, wash and dry the leaves well, and cut them into fine ribbons.
When the roots have cooled a bit, toss them in a really big bowl with half the dressing, and all of the kale and radishes. Taste, adding more dressing if you like, then scatter the almonds over the top and serve.
The salad will keep at room temperature for a few hours, or in the fridge for up to three days. Chilled salad will want extra dressing added for moisture and flavor.
Adapted from 101 Cookbooks.This salad makes great party fare, as it holds beautifully for a few hours at room temp, and it stores well in the fridge for up to a few days. Feel free to top this with a crumble of fresh goat cheese, if you, like me, like that sort of thing.This recipe is all about the carrots, so use the sweetest ones you can find.Save your radish tops to cook into a scramble or to blend into a soup; they're edible, and super-nutritious.My harissa wasn't particularly spicy, but taste yours first to be safe.Nutritional values are based on one of six servings.