Roasted Potato and Carrot Salad

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A tasty salad that stands as a meal on its own.

Buttery roasted potatoes and sweet carrots coated in tangy ginger-lime dressing, leafy green salad, red bell peppers…

Need more?

Add chickpeas and round up a story on healthy, filling and delicious salad.

(naturally vegan and gluten-free)

“They are preparing us for food in pills.” – my father said after I read him this story that appeared on One Green Planet on how governments worldwide are introducing new guidelines on meat consumption.

This story hit the news because Chinese government developed guidelines planning to cut down meat consumption for 50 percent, the article says.

Reason? Growing obesity and threat the meat industry poses to sustainability.

My father knows that I rarely eat meat and it has been like that for the past twenty years.

He also knows how I cook for my family. So he did not say that in order to make me eat more meat.

He said that because he has seen a lot of trends in diet throughout his life.

It is really hard to say today what is the healthiest diet. But, let’s leave this topic for some other time. And indulge this delicious salad instead.

This salad has all to keep you full, happy and healthy. With no added grains, fish or meat.

The secret is in chickpeas, those tiny gems packed with fiber and protein, but also some important vitamins and minerals.

Truth of the matter, roasted vegetables are the best part.

When slightly caramelized, young potatoes and carrots become one of those comfort food you cannot get enough of.

And with no meat, fish, grains or dairy, you have to compensate somewhere, right?

If you like, throw in some parsley root, parsnip or fennel. They are so good when roasted.

You can also add some cherry tomatoes in the salad, fresh or roasted. I wish I had some on hand.

Bottom line: improvise.

And eat your veggies.

ROASTED POTATO AND CARROT SALAD {naturally gluten-free, vegan}

Prep time: 10 min >> Cook time: 30-40 min >> Total time: 40-50 min

serves 2 as main –

Ingredients:

around 1lbs young potatoes

5-6 carrots

smaller head of leafy green salad

1/2 cup cooked chickpeas, or more*

1 red bell pepper

2 handfulls fresh parsley leaves

1 lime (separated use)

piece of fresh ginger, approx 1 inch long

olive oil

salt, freshly ground black pepper

Method:

Wash potatoes thoroughly and remove any dirt using a vegetable brush, then place them in a pot, cover with water and cook for about 20-30 min, depending on their size.

In the meanwhile:

Give your salad a good wash and soak for about 15 min in which you added some vinegar. Wash every leaf and cut into stripes, 2 inches wide.
Do the same with parsley but chop it finely for the salad dressing.
Wash and trim the bell pepper, cut it lengthwise, make strips, then dice.
Wash and peel carrots, cut them into 1,5-inch pieces. You should add the carrots to the pot with potatoes after cooking them for about 10 minutes.
Grate the ginger and use the juice for your salad dressing. Add parsley to it, some olive oil and juice from 1/2 lime (save the other half for decorating the salad when serving).
Preheat the oven to 400F (200C) and cover the baking sheet with baking paper.
Crefully take the potatoes out of the pot, place them directly on baking paper, then smash them a bit, making indentations in the skin. Add carrots, then drizzle all vegetables with olive oil, some salt and pepper and put in the oven.
Take your salad bowl and combine salad stripes, bell pepper and chickpeas in it.
When potato skins and carrot tops start to brown (after approx 10min)**, take vegetables out of the oven, directly in the salad bowl, and toss it in dressing. Serve immediately.

*If you do not have precooked chickpeas, use those in a can or jar.

** Roasting time will depend on how well you cooked your vegetables. If it seems that after 10 minutes they are not getting nice colour (but they are cooked through), place them under the broiler (if your oven has one) for a few minutes.

Potato lover? Get more potato recipes here: