Roasted Root Vegetables on Kale

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!

Ingredients:

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

Directions:

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.

Grandma Snyder

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