Gluten Free Herb & Root Vegetable Grazing Board
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Learn more →Ingredients
6 servings
For the roasted vegetables
- 1 medium sweet potato, peeled and sliced into ¼-inch rounds
- 2 medium beets, peeled and sliced into ¼-inch rounds
- 2 tbsp olive oil, divided
- ½ tsp fine sea salt, divided
For the coconut herb dip
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
For the board
- 6 oz uncured pork salami, thinly sliced
- 4 oz uncured pork prosciutto, thinly sliced
- 1 cup pitted green olives
- 1 cup seedless red grapes
- 1 cup fresh strawberries, hulled
- 1 medium english cucumber, sliced into rounds
- 2 medium carrots, peeled and cut into sticks
- ½ cup fresh blueberries
- ¼ cup fresh rosemary sprigs, for garnish (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Arrange the sweet potato rounds on one half of the sheet and the beet rounds on the other half. Drizzle 1 tbsp olive oil over the sweet potatoes and 1 tbsp olive oil over the beets, then sprinkle each with 1/4 tsp fine sea salt.
- 2
Roast the vegetables for 20–25 minutes, flipping once halfway through, until the sweet potato rounds are tender and lightly golden at the edges and the beet rounds are tender when pierced with a fork. Transfer to a wire rack and let cool for at least 10 minutes before placing on the board.
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