Recipe: Roasted Veggie & Kelp Salad
When you think of salad you probably don’t think pickles--much less gourmet pickles made from wild Alaskan kelp! With this recipe we decided to create a salad that not only looks beautiful and packs a health punch, but tastes amazing and incorporates the best dill pickles straight out of Alaska -- Foraged & Found’s Dill Pickle Slices made from wild-foraged bullwhip kelp.
Makes 4 servings
2 Large Red Beets
2 Golden Beets
4 Large Parsnips or Jerusalem Artichokes
4 Medium Carrots
1 ½ c. Foraged & Found Dill Pickle Slices, diced
¼ c. Green Peas, steamed or cooked
2 - 3 Tbsp Olive Oil
3 oz. Goat Cheese, crumbled
Salt & Pepper
Preheat oven to 400F.
Drizzle the beets with olive oil and season with salt and pepper, then wrap each one individually in a foil packet. Place packets on a rimmed baking sheet.
Cut parsnips or Jerusalem artichokes in half lengthwise and place on a baking sheet.
Drizzle carrots and parsnips or Jerusalem artichoke with olive oil and season well with salt and pepper.
Roast the vegetables according to the below times, or until a sharp knife slides easily to the center:
Red Beets: 60 minutes
Golden Beets: 45 minutes
Carrots & Parsnips: 20 minutes
Alternatively, you can boil white potatoes until just tender in well-salted water to replace the parsnips/Jerusalem Artichokes.
Remove foil from beets and allow all vegetables to cool.
Dice all roasted vegetables into ~¼” cubes.
Toss the red beets in 1 Tbsp of olive oil to prevent them from coloring the lighter veggies.
Mix all other veggies together, add in the peas and pickles, and drizzle with 1 - 2 Tbsp more olive oil. Season to taste with salt & pepper. Fold in red beets and top with crumbled goat cheese.
To amp up the acid, drizzle a little pickle juice over the salad before serving. Enjoy!