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 (optional)

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!