I will admit that one of the unintended consequences of my going on a liver cleanse diet in January 2013 was that I have fallen in love with roasted root vegetables. I eat them hot as a main dish and cold on Kale or with other hearty greens.
So today’s recipe contribution is yet another Roasted root vegetable salad. This one I prepared for a Church Pot Luck thinking that I would bring home most of the salad and have it for lunches the next week. Why did I think this you ask? Well I really don’t know, somehow I thought this healthy salad would be passed over for the more traditional potatoe and macaroni salads.
Well my horror when the dish was found all but empty when I want to retrieve it from the kitchen. Lesson for the day – Don’t under estimate your root vegetables!
6 large beets, par boiled, skinned and sliced about a ¼ of an inch thick
7 medium parsnips peeled and coarsely chopped
10 to 12 large Brussels sprouts cut in half (I know not a root vegetable but so good!)
12 red radishes cut in half
12 large carrots coarsely chopped
12 to 15 mushrooms cut in half (I know not a root vegetable but they are so good!)
1 large bundle of Kale, cleaned, stems cut out and kneaded to a rich dark green colour
1) Prepare your vegetables and place them in a large bowl
2) melt 1/3 cup coconut oil and add to this 3 Tablespoons of Balsamic vinaigrette
3) Pour this over the vegetables and stir until all are coated
4) Place the vegetables on a lined baking sheet (parchment paper or non-stick reusable mat)
5) Roast at 350 F. for approx. 35 minutes.
6) Cool in the refrigerator over night
7) Just prior to serving prepare the Kale
8) Create a bed of kale in the bottom a large serving dish
9) Mound your roast vegetables onto the bed of kale and serve.