When you’re right on the cusp of fall weather, but not quite ready for a full-on roots salad, you make something that straddles the line between seasons.
Lotus roots are roots that somehow still feel summery, texturally. They’re available at Asian markets or the international produce section of your most produce-friendly grocery store. Delicious many ways, sliced up and sautéed, deep fried in chip form, or roasted, as I did for this super simple, no-frills-but-still-fancy salad.
Brussels sprouts have a long growing season, so they’re generally okay to eat year-round, but they do tend to be better in fall and winter. And if you’re lucky enough to live somewhere with access to late summer avocados, this is one easy, effortlessly elegant salad to incorporate into your early fall meal plan.
Warm Lotus Root Salad with Brussels + Avocado
One large lotus root (around 2 lbs.), peeled and sliced into 1/4 inch thick discs
1 lb. Brussels sprouts
1 large Avocado
Salt + Pepper
Preheat oven to 400.
Peel and slice your lotus root. If you’ve never peeled a lotus root, it’s like peeling a potato.
Toss the lotus slices in olive oil and place on a baking sheet.
Sprinkle the lotus slices with salt, and then place in the oven for 30 minutes, flipping once at around 20 minutes.
While the lotus slices are roasting, chop the ends off of your brussels sprouts and slice them in thin slices. Depending on the size of the sprouts, you want to get about 3-5 slices per sprout.
Coat a skillet with olive oil and sauté the sliced sprouts for 4-6 minutes.
About 3-4 minutes in, sprinkle the sprouts with salt and pepper to taste and continue to sauté until a bit browned.
Pull the cooked sprouts off of the pan and place into a mixing bowl to cool.
When the brussels have cooled for about 5 minutes, slice open, de-seed and peel your avocado. Cut into chunks.
Add the avocado to the bowl, and toss with the brussels.
When the lotus slices are done (they’ll be shrinking, browning, and perhaps a bit crispy) add them to the mixing bowl and toss with the brussels and avocado.
Dish out, and enjoy.