Roasted Root Salad

Cook time: 15 minutes

Serves: 1-2 

Ingredients & Items

  • 3 TBSP AXEL Provisions Traditional Chimichurri 
  • 2 TBSP Coconut Oil
  • 2 Purple Carrots 
  • 2 Orange Carrots 
  • 1 Parsnip 
  • 1 Beet 
  • 1 Radish 
  • 1 Cup Spinach 
  • 1TBSP Olive Oil 
  • 1 Parsley to garnish
  • Oven
  • Cutting board
  • Chef knife
  • Baking tray
  • Large bowl

Directions

  1. Preheat oven to 400F
  2. Wash all veggies
  3. ‍Chop carrots, parsnip & beet in thick slices
  4. ‍Use coconut oil to grease them & roast for 15-20 min
  5. ‍Combine olive oil & chimichurri in a bowl 
  6. ‍When the roasted veggies are done toss them & your chimichurri mixture in a large bowl until they are well coated 
  7. ‍Serve over spinach & sliced radish
  8. ‍Garnish with parsley
  9. Serve & enjoy :)

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