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Perfectly Roasted Root Salad

Author: Deb Gleason, certified holistic nutritionist and vegan lifestyle coach

Ingredients

  • Salad
  • - 4 cups diced beets 1/2" cubes
  • - 4 cups sweet potatoes diced into 1/2" cubes
  • - 1 bulb fennel diced
  • - 2 teaspoons balsamic vinegar
  • Dressing
  • - 2 tablespoons balsamic vinegar
  • - 1/4 cup water
  • - 2 tablespoons tahini
  • - 1 tablespoon dried dill
  • - 1/2 teaspoon sea salt
  • - 1 clove garlic minced
  • - Ground black pepper

Instructions

  • To make the salad: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • In a bowl, toss the beets, sweet potatoes, and fennel with the 2 teaspoons balsamic vinegar. Place on the baking sheet and cover with foil. Roast for 30 to 35 minutes, or until the veggies have softened but are still somewhat firm.
  • To make the dressing: In a small bowl, mix together the 2 tablespoons balsamic vinegar, the water, tahini, dill, salt, garlic, and pepper to taste.
  • Transfer the cooked vegetables to a serving bowl and toss them with the dressing.

Notes

Reprinted from Living the Farm Sanctuary Life by Gene Baur with Gene Stone. © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. By Permission of Rodale Books. Available wherever books are sold.