Back to Your Roots

  • 1 cup beets, peeled, ¾” dice
  • 1 cup red potatoes, ¾” dice
  • 1 cup sweet potatoes, peeled, ¾” dice
  • 1 cup carrots, ¾” dice
  • 1 TB olive oil
  • ¾ tsp salt
  • ¾ tsp ground black pepper
  • 2 TB pickles, minced
  • 2 scallions, sliced
  • ½ cup frozen peas, defrosted
  • 2 TB capers, drained
  • 1 tsp dried dill
  • I TB lemon juice
  • 6 TB vegan mayo

A much loved autumn dish from our cafe

Combine beets, red and sweet potatoes, carrots. Toss with oil. Roast in 400 degree oven until tender, about 30 minutes.  Cool. Combine with rest of ingredients and mix well.

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