Eosinophilic Esophagitis Friendly Roasted Root Vegetable and Bacon Salad
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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
- 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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