Low Iodine Roasted Root Vegetable and Bacon Salad

Total time50 min

Prep time15 min

Cook time35 min

Low Iodine Roasted Root Vegetable and Bacon Salad

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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