Sunday, March 6, 2016

Root Vegetable #SundaySupper...Featuring Root Veggie-White Bean Salsa

This week, #SundaySupper is focusing on the unsung heroes of the vegetable world: root vegetables. Sure, they're not very glamorous...but they should be part of your weekly food intake! They're packed with fiber, healthy nutrients, and flavor. This week, #SundaySupper participants are focusing on recipes that put root veggies front and center. I'm the first to admit that I don't typically eat a lot of root veggies. So, this week I wanted to put them front in center in a healthy and light appetizer. My flavorful Root Veggie-White Bean Salsa is a riff on a recipe that I recently saw at Martha Stewart's website. My version features a trio of root veggies: chopped baby carrots, purple onion, and diced jicama. Then, I added drained canned white beans, a few other veggies, jalapeno, and a tangy cilantro-lime dressing. This chunky salsa can also be served as a side dish to grilled meats. It's colorful to look at, it tastes great...and it only requires 15-20 minutes to assemble!

Root Veggie-White Bean Salsa
adapted from Martha Stewart
Ingredients (makes 3 cups):
  • 1/2 cup sliced baby carrots (use the thinnest carrots in the bag)
  • 1/3 cup chopped purple onion
  • 1/2 cup diced jicama
  • 1 medium tomato, seeded and chopped
  • 2 green onions, sliced
  • 1/2 medium jalapeno, seeded and finely chopped
  • 14-ounce can white beans, well drained
For the dressing:
  • Juice of 1 medium lime
  • 1 tbs. olive oil
  • 1 tsp. finely chopped cilantro
  • Sea salt and fresh ground black pepper, to taste
Step 1: Add the lime juice, olive oil, cilantro, salt, and pepper to a small bowl. Whisk well to combine and set aside until you're ready to assemble the salsa.
Step 2: Add the white beans, carrot, purple onion, jicama, green onion, jalapeno, and tomato to a large mixing bowl. Add the reserved dressing and carefully toss until the ingredients are evenly combined. Be gentle so you don't break up the beans!
Step 3: Refrigerate the salsa up to overnight to let all of the flavors combine. When ready to serve, spoon the salsa into a decorative bowl. Place the bowl in the center of a round platter and surround with tortilla chips. 
This chunky salsa is a fantastic combination of flavors and textures. The beans are creamy, the carrots are slightly crunchy, and the jicama is crunchy and lightly sweet. Two kinds of onion bring plenty of onion flavor, and the jalapeno adds a bit of heat -- if you like your salsa on the hot side, feel free to use an entire jalapeno. The zesty dressing provides a tangy flavor that pulls all of these flavors and textures together. This colorful salsa is the perfect way to get even non-veggie lovers to eagerly eat their veggies!

I hope that you'll give this simple salsa a try very soon -- and that you'll check out all of the amazing recipes that this week's #SundaySupper participants are sharing. We've got everything from appetizers to desserts -- and everything in between. 

Sunday Supper MovementBe sure to join the #SundaySupper conversation on Twitter today! We tweet throughout the day and share recipes from all over the world. Our fun and lively weekly Twitter chat starts at 7:00 pm ET / 6:00 pm CST. Be sure to follow the #SundaySupper hashtagand remember to include it in your tweets to join in our chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest boardWould you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

No comments:

Post a Comment

I love hearing your feedback!!!