Anti Inflammatory Roasted Root Vegetable Salad with Herb Vinaigrette
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Learn more →Ingredients
4 servings
For the roasted vegetables
- 1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 medium beets (about 10 oz total), peeled and cut into ¾-inch cubes
- 2 medium carrots, peeled and cut into ½-inch rounds
- 1 small red onion, cut into 1-inch wedges
- 2 cups broccoli florets (about 5 oz)
- 3 tbsp olive oil, divided
- ¾ tsp fine sea salt, divided
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the dressing
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 small clove garlic, finely grated
- ¼ tsp fine sea salt
- 3 tbsp olive oil
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh thyme leaves
For serving
- 2 cups arugula or mixed greens (optional)
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
Place the sweet potato, beets, and carrots on the prepared baking sheet. Drizzle with 2 tbsp of the olive oil, sprinkle with 1/2 tsp of the salt, the turmeric, and the ginger, then toss to coat evenly. Spread into a single layer, keeping the beets on one side to prevent them from staining the other vegetables.
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