Anti Inflammatory Roasted Root Vegetable Salad with Basil-Herb Sauce
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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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