AIP Friendly Roasted Root Vegetable Salad with Basil-Herb Sauce
Caramelized parsnips, carrots, and beets roasted at high heat until fork-tender and golden at the edges — this is the kind of dish that makes plant-based eating feel genuinely exciting. The real star is the vibrant basil-herb sauce blended from fresh basil, parsley, garlic, lemon juice, and a pinch of turmeric, which comes together in under a minute and coats every warm, earthy piece beautifully. Following the autoimmune protocol means cutting out grains, legumes, nightshades, eggs, dairy, and seeds, which can make finding a satisfying, flavorful meal feel like a puzzle — this one solves it without any workarounds or substitutions. Every single ingredient here is naturally compliant, so there's no label-reading stress or ingredient swaps required. Keeping the beets on their own half of the baking sheet is a smart little trick that prevents color bleed and keeps the presentation looking as good as it tastes. Serve it warm straight from the oven or let it cool to room temperature — it holds up beautifully either way and makes four generous servings.
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Learn more →Ingredients
4 servings
For the roasted vegetables
- 3 medium parsnips (about 12 oz), peeled and cut into 1-inch pieces
- 3 medium carrots (about 10 oz), peeled and cut into 1-inch pieces
- 2 medium beets (about 10 oz), peeled and cut into 1-inch pieces
- 3 tbsp olive oil, divided
- ½ tsp fine sea salt, divided
For the basil sauce
- 2 cups fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, roughly chopped
- 3 tbsp lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- ¼ cup olive oil
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh basil leaves, torn (optional)
- 1 tsp lemon zest (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
Place the beet pieces on one half of the prepared baking sheet and the parsnip and carrot pieces on the other half. Drizzle the beets with 1 tbsp of the olive oil and the parsnips and carrots with the remaining 2 tbsp olive oil. Sprinkle all the vegetables with 1/4 tsp of the salt and toss each section to coat. Keep the beets separate from the other vegetables to prevent the beets from bleeding color onto them.
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