Roasted Vegetables
Need a gluten free and primal side dish? Roasted Vegetables could be an amazing recipe to try.
Roasted Root Vegetable Salad
Details
- Servings: 6
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
Ingredients
- 1 Pound parsnip, peeled and cut into 1/2-inch chunks
- 1 Pound celery root, peeled and cut into 1/2-inch chunks
- 1/4 Cup extra-virgin olive oil
- 3 sprigs each fresh rosemary and thyme, chopped
- Salt and pepper, to taste
- 1 Pound beets, peeled and cut into 1/2-inch chunks
- 1 small shallot, finely minced (about 1 tablespoon)
- 1 Tablespoon honey
- 2 Tablespoons pomegranate champagne vinegar
- 1/4 Cup extra-virgin olive oil (add some fresh orange zest if desired)
- 10 Ounces fresh spinach
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