Dirty Vegan Scandi beetroot, potato and fennel salad

Dive into the refreshing flavors of a Dirty Vegan Scandi beetroot, potato, and fennel salad, a dish that brings a burst of Nordic essence to your table. This delightful salad, inspired by Matt Pritchard's creations in "Dirty Vegan Another Bite," published by Mitchell Beazley, is a testament to the versatility and depth of vegan cuisine.

Cultural or Historical Context This salad reflects the Scandinavian culinary tradition of utilizing fresh, local ingredients. The combination of beetroot, potato, and fennel with a tangy dressing and vegan crème fraîche introduces a modern vegan twist to these traditional flavors, showcasing how vegan dishes can be both nourishing and culturally rich.

Ingredients List for the Scandi Beetroot, Potato, and Fennel Salad

• Small summer beetroots (400g)
• Caraway seeds (1/2 tsp)
• Orange (for zest and juice)
• Olive oil (2 tbsp)
• Waxy new potatoes (300g)
• Fennel bulb, thinly sliced (1 small)
• Radishes, cut into wedges (100g)
• Red onion, very thinly sliced (1/2 small)
• Freshly grated horseradish (1 tbsp)
• Red wine vinegar (1 tbsp)
• Vegan crème fraîche (2 tbsp)
• Watercress, coarse stalks removed (50g)
• Dill, finely chopped (a bunch)
• Dark rye bread, to serve

Preparation Instructions

1. Start by preheating your oven for roasting the beetroot wedges with caraway, orange juice, and olive oil until tender.
2. Boil the potatoes in salted water, then slice them into thick discs once cooled.
3. Combine roasted beets, sliced potatoes, fennel, radishes, and onion in a pan, adding horseradish and vinegar for a flavor kick.
4. Before serving, gently fold in vegan crème fraîche and watercress, adjusting the seasoning with orange juice to taste.
5. Serve garnished with dill and orange zest, accompanied by dark rye bread slices.

Storage and Reheating This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. For the best taste, bring the salad to room temperature before serving again, as reheating is not recommended to preserve the freshness of the ingredients.

Nutritional Information This salad is rich in vitamins and minerals from the beetroot and watercress, providing vitamin C, iron, and antioxidants. The potatoes add dietary fiber and potassium, making this dish a nutritious addition to your meal.

FAQ about the Dirty Vegan Scandi Beetroot, Potato, and Fennel Salad

• Can I substitute the vegan crème fraîche? Yes, you can use any vegan yogurt or sour cream alternative that you prefer.
• Is this salad gluten-free? Yes, the salad itself is gluten-free. Ensure to serve with gluten-free bread if needed.

The original recipe for this wholesome and vibrant dish comes from Matt Pritchard's book, highlighting the culinary adventures and plant-based recipes that Pritchard has become renowned for​​​​​​.

Enjoy the harmonious blend of flavors and textures in this Dirty Vegan Scandi beetroot, potato, and fennel salad, a testament to the delightful possibilities of vegan cooking.