Back To Your Roots

  • 1 lbs beets, cut into ¾ inch dice
  • 2 large red potatoes, cut into ¾ inch dice
  • 2 medium sweet potatoes, cut into ¾ inch dice
  • 3 medium carrots, cut into ¾ inch dice
  • 1Tbs olive oil
  • Pinch of salt
  • Pinch of ground black pepper
  • 2Tbs pickles, pureed or finely chopped
  • 1 scallion, thinly sliced
  • 1/2 cup peas, defrosted or fresh and blanched*
  • 1Tbs capers, drained
  • 1 1/2 tsp dried dill
  • 1 tsp lemon juice
  • 1/2 cup vegan mayo

Preheat oven to 400. Combine diced beets, red potatoes, sweet potatoes and carrots in a large bowl. Toss in olive oil and sprinkle with salt and pepper. Place on a sheet try in a single layer and roast in oven until tender, about 30 minutes or so. Allow to cool completely.

Combine remaining ingredients in a large bowl and mix well. Once roasted root vegetables are cool add to mayo mixture and mix to coat all vegetables evenly.

*To blanch fresh peas, bring a large pot of salted water to a boil. Add peas and cook for only a few minutes until vibrant green and just cooked. Remove from boiling water, shock in cold water and strain.

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