Ah, May Day. We just had our first picnic of the year, and cliche though it might be, I like nothing better than a good potato salad. I made a great one with chimichurri last summer, but I’m also watching the carbs and mostly avoiding starches, so I thought I’d try recreating it with less-starchy, more nutrient-dense root vegetables instead.
The combination of rutabagas and golden beets was fabulous with the chimichurri! I decided to add a little roasted garlic into the mix, too for another layer of flavor, especially since we’re roasting the vegetables already. Highly recommended. Now say “Chimichurri Beetabaga” 5 times fast.
CHIMICHURRI SALAD WITH RUTABAGA AND GOLDEN BEETS
2 large rutabagas, peeled and diced
2 or 3 large golden beets, peeled and diced
1 bulb garlic
3 teaspoons sea salt, divided, plus more to taste
1/2 cup packed fresh Italian parsley (packed)
1/2 cup fresh cilantro (packed)
1/4 cup plus 2 tablespoons extra virgin olive oil, divided
2 tablespoons red wine or apple cider vinegar
2-3 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/4 teaspoon dried oregano
fresh black pepper to taste
Reheat oven to 375. Toss the beets and rutabagas together with 2 teaspoons of the olive oil, plus a teaspoon of the salt and a bit of black pepper. Spread out over 2 cookie sheets. Cut off the very top of the bulb of garlic, add another bit of olive oil, salt and pepper, and wrap it in foil. Roast everything together for about 20-25 minutes, shaking and stirring the root vegetables occasionally. Remove and set veggies aside when tender and lightly browned, leaving the garlic for another 20 minutes or so, until soft enough to squeeze out the top.
Pulse remaining ingredients together in a food processor, along with the roasted garlic. Five or six assertive pulses ought to do it – you don’t want it pureed into a paste; it should have some texture. Toss everything together just before serving.
— posted by Anne