Tuesday, April 9, 2013

Torre de Batata



April has been colder than we would have hoped. Despite the chill, we decided to start Spring with a salad—but a roasted vegetable salad instead of jumping into the lettuce catagory. There will be plenty of time for that later. Besides, we had some great surprises show up in our produce delivery this past week!

It is no secret that The Piccolo Gourmet loves to roast vegetables. Inspired by our favorite local spot, we hope you enjoy this warm, Mexican-influenced salad.

This recipe is as delicious as it is foolproof. Big flavor with a minimal amount of prep time.

INGREDIENTS
2 sweet potatoes
1 bag of fresh brussel sprouts
1 cup of white (or black) beans
olive oil
sea salt
chipotle powder
ancho chili powders
goat cheese* (optional)

Peel and slice potatoes in 1/4 inch disks. Clean the brussel sprouts and slice in half. Toss the vegetables in olive oil and lay (cut-side down) on a foil-lined baking sheet. Roast in a 400 degree oven for 40 minutes. Remove from oven and toss liberally with sea salt. Lightly dust the vegetables with both chili powders (Ancho can be quite hot, so add this powder to your taste).

Lay one slice of potato on a plate and top with 2 or 3 of the brussel sprout halves. Continue adding layers until a mound is formed. Top with a spoonful of white beans and drizzle olive oil over the dish. Enjoy.

*note: I originally ate this without the cheese. I added a crumble of goat cheese on top to balance out the heat of the chili powder on my second helping. It tasted fabulous, (when is adding goat cheese a bad thing?) but, this can be easilly left out to keep the salad vegan. It is delicious either way.


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