Roasted Root Salad

This Roasted Root Salad combines the earthy flavors of seasonal root vegetables with a zesty dressing, creating a refreshing and nutritious dish. Perfect for those seeking a Paleo-friendly option, this salad is both satisfying and vibrant.

Ingredients

• Sweet potato - 200 grams, cubed
• Carrot - 100 grams, sliced
• Beetroot - 100 grams, cubed
• Parsnip - 100 grams, sliced
• Olive oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine cubed sweet potato, sliced carrot, cubed beetroot, and sliced parsnip.
3. Drizzle the olive oil over the vegetables and sprinkle with cumin, coriander, salt, and black pepper. Toss until well coated.
4. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
6. Once roasted, remove the vegetables from the oven and let them cool slightly.
7. In a serving bowl, combine the roasted vegetables with chopped cilantro and lemon juice. Toss gently to combine.
8. Serve warm or at room temperature.

Nutrition

• Calories: 230
• Protein: 3 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 10 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from a variety of root vegetables.
• High in fiber, which aids in digestion and promotes satiety.

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