AIP Friendly Roasted Root Vegetable and Bacon Salad
Earthy, caramelized root vegetables piled over fresh greens with crispy bacon and a warm pan dressing — this is the kind of salad that actually satisfies. Sweet potatoes, parsnips, and beets get roasted at high heat with turmeric and ginger until their edges turn golden and their natural sweetness deepens, making every bite feel genuinely hearty. Navigating this elimination protocol can feel restrictive, especially when so many dressings and cured meats sneak in off-limits ingredients, but this recipe keeps everything clean by using uncured bacon with no added spices and a simple apple cider vinegar and honey dressing built right in the skillet. That warm dressing picks up the rendered bacon fat and ties the whole dish together in a way that feels far more indulgent than the ingredient list suggests. Keeping the beets on their own half of the baking sheet is a smart little trick that preserves the color of the other vegetables, so the finished platter looks as good as it tastes. It serves four and comes together with straightforward roasting and stovetop steps that don't require any special equipment or hard-to-find swaps.
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Learn more →Ingredients
4 servings
For the roasted vegetables
- 1 lb sweet potatoes, peeled and cut into ¾-inch cubes
- 2 medium parsnips, peeled and cut into ¾-inch pieces
- 2 medium beets, peeled and cut into ¾-inch cubes
- 3 tbsp olive oil, divided
- ½ tsp fine sea salt, divided
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
For the bacon
- 6 oz uncured pork bacon, no added spices
For the dressing
- 3 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp fresh thyme leaves
- ¼ tsp fine sea salt
For serving
- 5 oz mixed greens or arugula
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Prehble the oven to 425°F (220°C). Place the sweet potato and parsnip pieces on one half of a large rimmed baking sheet and the beet pieces on the other half (keeping beets separate prevents them from bleeding onto the other vegetables). Drizzle all the vegetables with 2 tbsp of the olive oil, sprinkle with 1/4 tsp of the salt, the turmeric, and the ginger, and toss each section to coat.
- 2
Roast the vegetables for 30–35 minutes, flipping once halfway through, until the sweet potatoes and parsnips are golden at the edges and tender when pierced with a fork, and the beets are tender throughout.
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