From Haber-Bosch to Harvest
I’m a fan of simple things done well, and food is no exception. My favorite restaurant in the US (so far) is a tiny little postage stamp sized place in Kansas City, MO. We stumbled upon this spot on one of our road trips between Florida and Out West (frequenters of Wyoming, Colorado, and Montana where we now live). Seating inside is limited, and so is the menu. They don’t do a lot, but what they plate is absolute perfection, and I have spent the better part of the last 5 years trying to nail my own version.
What I appreciate most about this salad is its evident connection to the science of agriculture. You can plainly see the ingredients- everything from Montana garlic to South Florida molasses- is purposefully procured in order to make this salad. And while those things are sort taking the glamor of the whole process, we ought not forget the real hero here.
In the early 1900s, Fritz Haber and Carl Bosch developed a process to turn nitrogen from the air into ammonia — a form that plants can actually use. Before that, natural sources of nitrogen were limited, and global food production was constrained. The Haber–Bosch process changed that, quite literally giving us the ability to feeding the world.
That ammonia becomes fertilizer. Fertilizer feeds the soil. The soil grows the beets, carrots, and sweet potatoes that I roast until they’re sweet enough to convert skeptics. We often separate “science” from “food,” but the truth is, every bite we take is a product of both. The Haber–Bosch process might seem like a faraway industrial invention, but it’s also the reason my roasted root salad — and billions of meals around the world — exists. As I pull my tray of roots from the oven, I think about that invisible thread — from nitrogen in the air to nourishment on my plate. Chemistry isn’t just in the classroom or the lab; it’s in the kitchen, in the harvest, and in the roots we roast.
Roasted Root Vegetable Salad
Ingredients
Carrots (large), peeled and cut into 1-inch pieces
Sweet potato (I like the white ones) cut into 1-inch cubes
Beets, cut into 1-inch cubes
Red onion, cut into wedges
Bulb garlic
2 tablespoons olive oil
Coarse salt and freshly ground black pepper, to taste
Dried thyme
Mixed salad greens (arugula, spinach, or your choice)
Pecans or walnuts (roasted)
Dried cherries
Goat cheese
Dressing
Olive oil
Apple cider vinegar
Molasses
Salt and pepper, to taste
Instructions
Preheat oven to 425°F (220°C).
In a large bowl, toss the carrots, sweet potato, beet, garlics, and red onion with olive oil, salt, pepper, and thyme. Spread evenly on a baking sheet.
Roast for 30-35 minutes, turning halfway through, until vegetables are tender and golden. Remove from oven and let cool slightly.
In a small bowl, whisk together olive oil, apple cider vinegar, molasses, salt and pepper to make the dressing.
In a large salad bowl, combine the mixed greens, roasted vegetables, cherries, and nuts. Drizzle with dressing and toss gently to combine.
Top with crumbled cheese if using. Serve warm or at room temperature.
Enjoy!
