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Roasted Root Vegetable Salad with Feta, Crispy Seeds & Citrus Ginger Dressing

  • Author: Carol Green


Vibrant root vegetables, brimming with nutrients are taken to a new level,  with a citrus ginger dressing, topped with feta and crunchy seeds. 

Serves 6 


  • 2 Carrots,  peeled and sliced 2 inches on the diagonal 
  • 1/2 Fennel  bulb, sliced into 1 inch pieces 
  • 2 Yellow Beets, medium, peeled and cut into 2 inch cubes 
  • 2 Red Beets, medium, peeled and cut into 2 inch cubes 
  • 2 Parsnips,  sliced 2 inches on the diagonal 
  • 2 Tbsp.  Coconut Oil 
  • 1 Tbsp.  Balsamic Vinegar 
  • Sea  Salt, to taste 


Preheat the oven to 450F 

Roast the red beets separately, as they will color the salad during roasting; place all the vegetables in a roasting pan, coat with the coconut oil and balsamic vinegar, season to taste. 

Roast until vegetables are tender, stirring once or twice, around 30 minutes. 


  • Serving Size: 6