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!
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Appetizer / Side
Cuisine: North American
Servings: 12 Servings



  • 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


  • 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)


  • 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.


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