Taro Root Salad From Ikaria Recipe

If you haven’t dived into the world of taro yet, you’re about to embark on a flavor journey straight from the heart of Ikaria—let’s whip up a vibrant and earthy taro root salad that is as delightful to the taste buds as it is nourishing for the soul!

Creating dishes that are both nutritious and delicious is my passion, and this Taro Root Salad from Ikaria is a perfect example. The creamy taro root and the vibrant colors of carrots, red onions, and fresh herbs offer a sinusoidal boost of vitamins and antioxidants that even a morning smoothie can’t touch.

The dressing—a tangy blend of olive oil, red wine vinegar, and lemon juice—ties it all together and highlights the Mediterranean flavors I adore.

Taro Root Salad From Ikaria Recipe Ingredients

• Taro Root: Rich in dietary fiber and carbohydrates, offers a creamy texture.
• Carrots: Good source of beta-carotene, adds natural sweetness and vibrant color.
• Red Onion: Provides a mild pungency, rich in antioxidants and flavor.
• Garlic: Adds aromatic depth and also known for heart-healthy properties.
• Extra Virgin Olive Oil: High in healthy fats, enhances flavor and nourishment.
• Red Wine Vinegar: Imparts tanginess, assists in balancing flavors.
• Fresh Oregano: Offers herbaceous aroma, rich in vitamins and antioxidants.

Taro Root Salad From Ikaria Recipe Ingredient Quantities

• 1 pound taro root, peeled and cubed
• 2 large carrots, peeled and sliced
• 1 red onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon fresh oregano, chopped
• 1/4 cup fresh parsley, chopped
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make this Taro Root Salad From Ikaria Recipe

1. Place a big pot of salted water over high heat and bring to a boil. Once boiling, add in the taro root and carrot, and cook until both are tender. This will take around 15-20 minutes. Drain them from the pot and set aside.

2. Blend the taro root and carrots in a big mixing bowl.

3. Combine the finely chopped red onion and the minced garlic with the taro and carrots in the bowl.
1.
2.
3.

4. In a tiny basin, beat together the oil of olive, red vinegar of wine, and juice of lemon with a wire whisk.

5. Over the taro root and vegetables, pour the dressing, and gently toss to combine.

6. Place the bowl together with fresh chopped oregano and parsley.

7. Add salt and freshly ground black pepper to taste to the salad before serving.

8. Ensure all the components are well amalgamated and securely enrobed with the dressing. The ingredients should be thoroughly mixed and evenly coated.

9. Allow the salad to settle for a minimum of 15 minutes so the flavor can come together.

10. Serve at room temperature or slightly cool, decorated with more parsley, if you wish. Then enjoy your taro root salad, a gift from Ikaria.

Taro Root Salad From Ikaria Recipe Equipment Needed

1. Large pot
2. Knife
3. Cutting board
4. Measuring cups and spoons
5. Colander
6. Mixing bowl
7. Whisk
8. Small bowl
9. Spoon or spatula

FAQ

• Can I use a substitute for taro root?If taro root is not available, you can use potato or sweet potato in its place, but the taste will be somewhat different.
• Is there a way to make this recipe vegan-friendly?This recipe is a vegan one, already containing no products from animals.
• How should I store leftovers?Any leftovers should be stored in an airtight container in the fridge. They will be safe to eat for up to 3 days.
• Can I prepare this salad in advance?The salad can definitely be made a few hours ahead of time. The flavors will meld beautifully; just be sure to store it in the refrigerator.
• What can I serve with this salad?This salad goes well with chicken or fish that has been cooked on the grill, and it makes a lovely light meal on its own.
• What is a good wine pairing for this dish?A clean, dry white wine like a Sauvignon Blanc, or a light red such as a Pinot Noir, is a good match for this salad.

Taro Root Salad From Ikaria Recipe Substitutions and Variations

For taro root, use the same amount of one of these substitutes for a similar texture:

• sweet potato
• yuca
For a flavor that’s milder yet still onion-y, sub with shallots or white onion.
When fresh oregano cannot be found, use 1 teaspoon of dried oregano instead.
A good alternative to red wine vinegar is apple cider vinegar; however, it has a slightly different taste than red wine vinegar.
Lime juice can provide a similar acidic kick that isn’t available when using lemons.

Pro Tips

1. Cook Uniformly Make sure to cut the taro root and carrots into evenly sized pieces before boiling. This will ensure they cook at the same rate and reach the desired tenderness simultaneously.

2. Enhance Flavor Absorption After draining the taro and carrot, return them to the hot pot for a minute or so to evaporate any excess water. This will help them absorb more of the flavorful dressing.

3. Infuse the Dressing Allow the garlic, onion, and herbs to sit in the olive oil, vinegar, and lemon juice dressing for 10 minutes before using. This will help infuse the dressing with additional flavor.

4. Balance the Acidity Taste the dressing before adding it to the salad, and adjust the vinegar and lemon juice if necessary. Sometimes a little more olive oil or a pinch of sugar can help balance the acidity if it’s too sharp.

5. Chill Time If you have the time, let the salad sit in the fridge for a couple of hours before serving. This resting period will allow the flavors to meld more fully, enhancing the overall taste. Be sure to bring it back to room temperature before serving for the best texture and flavor balance.