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.

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Recipe Type: Entree
Author: Mark Reinfeld
Serves: 2-4


  • 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


  1. 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.
  2. Bake until all vegetables are cooked through, approximately 35 minutes, stirring occasionally.
  3. Remove from the oven, cool for 5 minutes, add remaining ingredients and mix well before serving.

Recipe Courtesy of Da Capo Lifelong Press and Chef Mark Reinfeld of Vegan Fusion and the Doctor and the Chef (


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