Roots and squash

Ah. Potato salad. Anyone else recall the stuff that came out of a can in the 1970s? It is actually impossible to write that sentence without inducing a brief involuntary shudder. Remember salad cream? Deary me. Anyway, expunge all thoughts of childhood salad torture. Roots are some of the best ingredients with which to play in the salad bowl. They hold their shape, do what they’re told, and still look nice the next day: sounds like the perfect kitchen date, no?