Photo Credit: Da Capo Lifelong Press

Roasted Root Vegetable Salad

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

By: Mark Reinfeld

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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: 4
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).
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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