When I bought the beets, potatoes, and radishes, I wasn’t sure what I was going to do with them. But I couldn’t say “no” to the sweet and tender beets, the thin-skinned potatoes, and the bright red radishes with luscious tops. “I’ll figure out a delicious way to eat them somehow!” I vowed. I considered how to best show off the unique flavours and textures of each of these vegetables, and I think this was a pretty decent first attempt. The Middle-Eastern inspired dressing was the perfect complement to these humble and often overlooked vegetables. The richness of the sesame oil takes the edge off of the slight astringency of the pomegranate molasses, and we already know how well cumin and coriander go together (think: guacamole, Indian curries). In the future, I would try to boil the potatoes instead of roasting them to give them a bit of a contrast with the roasted beets.
Potato, Beet, and Radish Salad
Serves: 3 as a side
- 4 small new potatoes, scrubbed
- 3 small- medium red beetroots, washed
- 1 tbsp oil, and more for greasing baking pans
- 1/2 tsp salt, divided in 2
- 1/4 tsp black pepper, divided in 2
- 1 bunch radishes, washed
- 5 sprigs coriander, washed and minced
- 2 tbsp pomegranate molasses
- 2 tsp sesame oil
- 1/2 tsp ground cumin seeds
- Preheat oven to 350 °F, grease two (2) 9 in. x 9 in. baking pans.
- Cut up the potatoes and beetroots into 1/2 in. thick wedges, toss each with 1/2 tbsp oil, 1/4 tsp salt, and 1/8 tsp pepper, lay in one layer in separate baking pans.
- Bake for 25 minutes, turn and bake for another 20 minutes, or until fork-tender.
- Meanwhile, wash the radishes and cut them into quarters.
- Make the dressing by mixing the pomegranate molasses, sesame oil, and ground cumin seeds.
- In a large bowl, toss the roasted potatoes and beetroots with raw radishes and the dressing mixture.
- Garnish with minced coriander and serve.