Scandinavian Warm Root Salad with Sardines
Serves 4
This recipe combines simple ingredients to form a rustic, but elegant dish that is sure to wow. The sweet, roasted vegetables come alive with bright lemony dressing, balanced perfectly by meaty fish and crisp celery. Dig in!
Ingredients
- 3 medium red potatoes (about 1 1/2 pounds) (1-inch cubed)
- 1 large turnip (peeled and 1-inch cubed)
- 3 large carrots (peeled and cut into 1-inch pieces)
- 1 medium red onion (cut into 1-inch pieces)
- 1 1/2 teaspoons kosher salt (divided use, more to taste)
- 3/4 teaspoon pepper (divided use, more to taste)
- 6 tablespoons extra virgin olive oil (divided use)
- Zest and juice of 2 lemons
- 2 sprigs rosemary (leaves removed and chopped)
- 2 large celery stalks (thinly sliced and leaves roughly chopped)
- 2 (4 ounce) tins sardines (broken into large chunks)
Directions
- Place oven rack in middle position. Preheat oven to 400°F.
- Place potatoes, turnips, carrots, and onion on parchment-lined baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss to coat and spread out evenly. Roast 35 to 45 minutes or until vegetables are golden and can be easily pierced.
Cook Tips
While vegetables are roasting, whisk together in a large bowl: 1/4 cup olive oil, lemon juice, chopped rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper.
To the bowl of dressing, add roasted vegetables, celery slices, chopped celery leaves, half the lemon zest, and sardines. Toss well. Add salt and pepper, to taste. Top with remaining lemon zest.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 480
- Fat: 0.0 g
- Saturated Fat: 4.0 g
- Trans Fat: 0.0 g
- Cholesterol: 80.0 mg
- Sodium: 720.0 mg
- Carbohydrates: 41.0 g
- Fiber: 7.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 19.0 g