Fructose Free 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)
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
- 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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 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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