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Roasted Root Veggies Salad

When you add four ingredients to vegetables, you transform them into Earth's candy - caramelized and concentrated. Delicious. Oh, the four ingredients: olive oil, salt, pepper, and heat.

I decided to roast some of the root vegetables I had in the fridge to put atop our Easter salad.


Peel and cut veggies into bite-sized pieces. For this batch I used celery root, parsnips, carrots, and red beets. Place them in a roasting pan, drizzle them with olive oil, sprinkle them with freshly ground sea salt and pepper. I did add some fresh rosemary to this batch. Okay, this took five ingredients!

Cover them with foil and roast in a 350 degree oven for 45 minutes. Uncover and let them roast - and caramelize - for another 15 minutes.

Place the roasted veggies on top of mixed greens. Season with salt and pepper. Dress with olive oil and juice from one lemon. I used a rosemary -infused olive oil. Toss and serve.


I am sharing this recipe with Beyond the Peel's Whole Food Wednesday, a weekly celebration of real food. Gotta love that!



Comments

  1. Ok, I have to tell you that this looks AMAZING. Thank you for your inspiration and thanks for coming by and sharing it at Whole Food Wednesdays.

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