In a large bowl, toss the diced potatoes and beets with 2 tablespoons of olive oil, ground cumin, smoked paprika, salt, and pepper.
Spread the potatoes and beets on a baking sheet in a single layer and roast for 10 minutes, or until they are tender and slightly crispy.
While the vegetables are roasting, prepare the dressing by whisking together the remaining tablespoon of olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl.
In a large salad bowl, combine the sliced Savoy cabbage, apples, onion, carrots, and chopped jalapeno.
Add the roasted potatoes and beets to the salad bowl and toss everything with the dressing.
Garnish with chopped parsley and serve immediately.
1 jalapeno pepper, seeds removed and finely chopped
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon honey
Salt and pepper to taste
1/4 cup fresh parsley, chopped
Directions
Preheat the oven to 425°F (220°C).
In a large bowl, toss the diced potatoes and beets with 2 tablespoons of olive oil, ground cumin, smoked paprika, salt, and pepper.
Spread the potatoes and beets on a baking sheet in a single layer and roast for 10 minutes, or until they are tender and slightly crispy.
While the vegetables are roasting, prepare the dressing by whisking together the remaining tablespoon of olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl.
In a large salad bowl, combine the sliced Savoy cabbage, apples, onion, carrots, and chopped jalapeno.
Add the roasted potatoes and beets to the salad bowl and toss everything with the dressing.
Garnish with chopped parsley and serve immediately.
Chef AI
