Yana Poghosyan's blog: Roasted Potatoes and Carrots with Fresh Young Garlic and Beetroot Salad

Hi my lovely readers! Here is a recipe for my vegetarian friends, Roasted Potatoes and Carrots with Fresh Young Garlic and Beetroot Salad as a side dish! It was very yummy and it was approved by my 2-year-old son! He ate it with a great pleasure, with a happy smile on his face!!! :) This is the picture of how it turned out. If you like roasted carrots as much as I do, you'll definitely love this recipe!

Now let's talk about the ingredients and the step by step instructions. You'll need the following ingredients for the roasted potatoes and carrots:

potatoes (6-7 medium size)
carrots (2 medium size)
green young garlic with leaves (leaves will be used in the beetroot salad) (1 piece)
vegetable oil (use olive oil if you like, 2 tablespoon)
salt (to your taste)
paprika (1 teaspoon)
cumin (1 teaspoon)

For the beetroot and lettuce salad you'll need:

lettuce (1 small bunch)
beetroot (1 medium size)
coriander and dill (a small bunch)
green onions (2-3 pieces)
vegetable oil (1 tablespoon)
vinegar (1 tablespoon)
salt (to your taste)
black pepper (1/3 teaspoon, use more if you like spicier, I can't I have a toddler )
paprika (1/2 teaspoon)
chili (I'm using a pinch, because of my toddler, use more if you feel like it)

Step by step instructions:

Wash and peel the potatoes and the carrots. Cut them in medium pieces. It is important that potatoes and carrots are cut in the same size so that they cook an roast evenly within the same period of time.

Heat the pan on a medium heat, drizzle with vegetable oil, add the chopped potatoes and carrots and cook them under the lid for about 10 minutes. Then give the vegetables a good stir, add the chopped young garlic (only the white part, save the green leaves for the salad) and roast them for another 10-15 minutes with the lid open.

Meanwhile you can make the salad. Tear the lettuce leaves with your hands and put them into a big bowl. Chop the herbs, the coriander, the dill and the green garlic leaves and add to the lettuce. Slice the beetroot very-very thinly (the thinner, the better) and add to the salad.
Now make the salad sauce. Mix together the vegetable oil, the vinegar, the salt, the black pepper, paprika and the chili in a small jar. Cover the jar with the lid an shake it for 1 minute. Th sauce is ready, drizzle it on top of the salad and mix and toss it with 2 wooden spoons. The salad is ready. I'm serving the salad and the roasted vegetables in one plate like this. :) :) :)