Description

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

Ingredients

Scale

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

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Instructions

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.

Nutrition

Serving Size: 6