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Perfectly Roasted Root Salad

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


  • 4 cups diced beets diced into 1/2" cubes
  • 4 cups sweet potatoes diced into 1/2" cubes
  • 1 bulb fennel diced
  • 2 teaspoons balsamic vinegar


  • 1/4 cup water
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tahini
  • 1 clove garlic minced
  • 1 tablespoon dried dill
  • 1/2 teaspoon sea salt
  • ground black pepper


  • 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.


Reprinted from Living the Farm Sanctuary Life by Gene Baur with Gene Stone. © 2015 by Gene Baur.  With permission of Rodale Books.