Featured Recipe: Dill-icious Roasted Root Salad (Egg-Free. Vegan)
Featured Recipe: Dill-icious Roasted Root Salad (Egg-Free. Vegan)
This unique, mineral rich spin on a classic potato salad is a great side dish, or with your protein of choice mixed right in!
Servings: 12 Servings
Ingredients
Veggies
- 3 Medium Organic Potatoes (Diced)
- 1 Large Organic Sweet Potato (Diced)
- 2 Medium Organic Golden Beets (Diced)
- 4 Medium Organic Carrots (Diced)
- 1 Medium Organic Turnip (Diced)
- 0.25 Cup "Sarafino" Extra Virgin Olive Oil
- Pinch of Sea Salt
Dressing
- 1 Cup Grape Seed Vegenaise
- 0.25 Cup Organic Lemon Juice
- 0.5 Cup Nutritional Yeast
- 1 tbsp Dijon Mustard
- Sea Salt (To Taste)
- Black Pepper (To Taste)
- 1 tbsp Garlic Powder
- 1 Cup Organic Fresh Dill (Minced)
Instructions
- Pre heat your oven to 375F.
- On a parchment lined baking sheet coat all of the washed and diced vegetables with olive oil and sea salt and mix thoroughly.
- Bake for 40 minutes or until fork tender.
- In a large bowl whisk together all of the dressing ingredients and combine thoroughly with the roasted root vegetables.
- Serve as a side dish or with protein of choice added.
Notes
Each Serving Contains:
250 calories; 3 g protein; 19 g total fat (0 g trans fat); 15 g total carbohydrates (4 g of sugar); 165 mg sodium
250 calories; 3 g protein; 19 g total fat (0 g trans fat); 15 g total carbohydrates (4 g of sugar); 165 mg sodium