Chimichurri Roasted Root Salad
March 17, 2020
1 min read
Cook time: 15 minutes
Serves: 1-2
Ingredients & Items
- 3 TBSP AXEL Original 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
- Preheat oven to 400F
- Wash all veggies
- Chop carrots, parsnip & beet in thick slices
- Use coconut oil to grease them & roast for 15-20 min
- Combine olive oil & chimichurri in a bowl
- When the roasted veggies are done toss them & your chimichurri mixture in a large bowl until they are well coated
- Serve over spinach & sliced radish
- Garnish with parsley
- Serve & enjoy :)
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