Name: Roasted Root Vegetable Salad
Ingredients: 2 tablespoons melted coconut oil or olive oil; ½ cup water or vegetable stock; 6 cups assorted root vegetables, chopped (parsnip, beet, sweet potato, carrot, Jerusalem artichoke, celeriac, or other root vegetables); ½ cup fennel bulb, chopped; 1 tablespoon minced garlic; 2 teaspoons sea salt, or to taste; ½ teaspoon black pepper, ground to taste; ¼ teaspoon crushed red pepper flakes; 2 tablespoons fresh herbs, minced (parsley, dill, and/or basil); 1 tablespoon wheat-free tamari or soy sauce, or to taste; 1 tablespoon balsamic vinegar

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Roasted Root Vegetable Salad

Delicious as an appetizer salad or side dish for tofu or tempeh dishes, or portobello mushrooms. Serve over grains, too.

Course: Appetizer

Keyword: roasted vegetables, root vegetables, vegan, vegetarian

Servings:

Author: Mark Reinfeld

Ingredients

2 tablespoons melted coconut oil or olive oil
½ cup water or vegetable stock
6 cups assorted root vegetables, chopped (parsnip, beet, sweet potato, carrot, Jerusalem artichoke, celeriac, or other root vegetables)
½ cup fennel bulb, chopped
1 tablespoon minced garlic
2 teaspoons sea salt, or to taste
½ teaspoon black pepper, ground to taste
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh herbs, minced (parsley, dill, and/or basil)
1 tablespoon wheat-free tamari or soy sauce, or to taste
1 tablespoon balsamic vinegar

Instructions

Preheat oven to 400°F. Rinse vegetables well and chop into ½-inch cubes. Combine vegetables, oil, fennel, garlic, salt, pepper and crushed red pepper flakes in a 9″ x 13″ casserole dish and mix well.
Bake until all vegetables are cooked through, approximately 35 minutes, stirring occasionally.
Remove from the oven, cool for 5 minutes, add remaining ingredients and mix well before serving.

Notes

Recipe Courtesy of Da Capo Lifelong Press and Chef Mark Reinfeld of Vegan Fusion and the Doctor and the Chef (www.doctorandchef.com).

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