My friend Monisha and I planned to do a shoot for Thanksgiving salads and the first salad that came to my mind was this roasted tuber salad. I love this salad because it brings out the flavours of each of these tubers beautifully with very minimal spices. A dash of pepper, dried mint, basil and salt is all that I add along with a clove of garlic and some olive oil and this makes an awesome side salad to a gravy dish. I had Sarah in mind while baking this casserole because we adults at home avoid potatoes. I missed adding yams but otherwise too the salad came out fine. While wondering if this salad would be wasted, Sarah came into the kitchen with her plate and cup. She does that these days, roam around with her cup and plate. So I offered her the roasted potato. She looked skeptical while nibbling it, but as soon as she was done with the potato, she asked for more and I gave her a small bowl full of these. She was already stuffed with crepes and water so she had few cubes of veggies. I am happy she gave it a try so I have saved some for tomorrow. I think she will love the chips too. But for now let me share the recipe for this one.
Ingredients for Roasted Tuber Salad
Carrot- 1
Sweet potato- 1
Potato- 1
Beetroot- 1
Garlic- 3 cloves
Dried mint- a pinch
Dried basil- a pinch
Pepper- a pinch
Salt- a pinch
Oil- 2 tbsp
Directions
Peel the veggies and cube them. Preheat the oven at 180 degrees. In a baking dish line the veggies. Sprinkle the salt, pepper, mint, basil and clove of garlic.Toss the veggies so that the tubers get coated in spices. Bake for 40 minutes and the tuber salad is ready. Serve it warm to your little one.
The beetroot tastes yum in this dish. I don’t like beetroot otherwise but in this salad I love beetroot. For adults you can smoke this salad using coal and it makes this salad taste even yum. I prefer this salad just as it is and so did Sarah. Can’t wait to try the chips.
