Golden beets, rutabagas and garlic are roasted until sweet and coated with a parsley-cilantro dressing in this dairy-free spin on potato salad. Kids will have fun wrapping the garlic in foil before roasting, as well as squeezing each clove of roasted garlic out of its peel afterwards. This recipe comes to us from Anne Tegtmeier of Apron Strings.
Adult: Preheat the oven to 375 degrees.
Together: Toss the diced beets and rutabagas with 2 tablespoons of the olive oil and season with 1 teaspoon of the salt and a bit of black pepper. Spread the root vegetables over 2 cookie sheets in a single layer. Cut off the top of the head of garlic, sprinkle with a little more salt, pepper and oil and wrap tightly in foil.
Adult: Transfer the root vegetables and garlic to the oven and roast, shaking the cookie sheets intermittently, for 20-25 minutes, or until tender and lightly browned. Set the beets and rutabagas aside to cool and roast the garlic about 20 minutes more, or until soft. Set aside to cool. When the root vegetables have cooled, transfer to a large serving bowl.
Kid: When the garlic has cooled, squeeze each clove to remove it from its peel and transfer them to the bowl of a food processor.
Together: Combine the parsley, cilantro, vinegar, cumin, red pepper flakes and oregano together in a food processor. Add the remaining 4 tablespoons olive oil and 2 teaspoons salt. Pulse the processor about 5 times, or until the chimichurri is chopped, but not yet pureed. Dress the roasted rutabagas and beets with the chimichurri dressing, taking care to toss to ensure the ingredients are evenly coated and enjoy!