Roasted Root Vegetable Salad With Pickled Pumpkin, Aged Cheddar, and Apple

Roasted root vegetables are a staple of winter, and for good reason. Not only do the hearty roots satisfy and warm the belly, but they are chock full of nutrition; beta carotene, folate, vitamins C, B and B6, just to name a few favorites. Also, they are delicious.

Although this may seem a simple recipe, it is elevated by the addition of tangy pickled pumpkin, and the seasoned brine it is made with. The warmed apple slices are a surprise that tastes so right, you’ll start slipping them in to savory dishes more often.

Paul Virant, author of The Preservation Kitchen, and the source of inspiration for this recipe says it well. "The point of these recipes is not to shock and awe your gastronomically competitive friends…It is for anyone who wants to eat a delicious, seasonal meal that not only lends itself well to customizing…but also showcases the power of a well stocked pantry. And that alone is worth bragging rights.”

While we strive to be humble as a turnip root, we must admit that we welcome a chance to show off the contents of our well-stocked pantry. After all, so much of the fun of making these foods is in the sharing of them, the melding of friends and foods and stories and flavors. The original recipe called for turnips; use turnips here, if you desire! Use sweet potatoes, too, if you wish. Leave out the beet, use dill instead of parsley. Make it your own, as we have. Be our guest.

And psst! You may want to save the greens from the carrots and radishes...

Directions

1) Prepare your vegetables

Preheat the oven to 400°F.
Prepare the root vegetables as directed. Slicing on the bias exposes more surface area to the heat of the oven, so that you get the most out of the the beautiful browning reaction that happens at these high temperatures.

 

2) Season and Bake the vegetables

In a large baking dish, combine the sliced root vegetables, and toss with a generous drizzle of olive oil. Season with a pinch or two of salt and a sprinkle of ground black pepper, if desired.

Roast at 400°F until a beautiful golden smell starts to come from the oven.

Continue to roast the vegetables, opening the oven to stir periodically, for about 40 minutes. The vegetables will be tender on the inside, caramelized and browned on the edges.

3) Remove from oven and combine remaining ingredients

Remove the dish from the oven.

Remove the rosemary sprigs and crumble some of the now-dried rosemary over the dish to taste.

Stir in the pickled pumpkin, and add a splash of the pickling liquid. Slice the apples thinly and toss them gently with the warm, roasted roots; the apples will quickly heat through to become a seamless part of the dish.

4) Season and serve

Taste, and adjust seasoning as desired, until the vegetables are well-seasoned and mildly tangy. More pickling liquid, another dash of salt? It is up to you.

Mix in the chopped parsley. Shave or grate a small amount of aged cheddar over the top before serving.

Serve warm, as a main course or a side to rice or roast. It’s also delicious topped with a lively pesto, made from carrot tops, turnip and radish greens…all the green things that you have likely just cut off the top of these vegetables. That’s whole food cookery!

Over to You

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.