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Root Vegetable Salad | Happy Balanced Life

Root Vegetable Salad

Root Vegetable Salad

0 mins prep

Warm roasted veggies over a bed of massaged kale with a creamy tahini dressing. This salad is everything you could ever want.

1 servings

What you need

extra-virgin olive oil

2 tbsp extra-virgin olive oil

kale

3 cup kale, finely chopped

belgian endive

1 belgian endive, chopped

beet

1 beet, peeled and roughly chopped

carrot

3 carrot, peeled and roughly chopped

cauliflower

½ head cauliflower, cut into florets

sweet potato

1 sweet potato, cut into 1 inch pieces

tahini

¼ cup tahini

lemon juice

½ tbsp lemon juice

garlic

1 clove garlic, minced

turmeric powder

1 tsp turmeric powder

cayenne pepper

½ tsp cayenne pepper

salt & pepper

1 salt & pepper, to taste

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Instructions


0 Season &amp; roast veggies. Preheat the oven to 425. Season the vegetables for the root vegetable salad with olive oil, salt, turmeric, and a dash of cayenne. Bake for about 20-25 minutes, tossing halfway through.
1 Prep veggies for the salad. Finely chop the kale and endive. Massage kale with olive oil and some salt.
2 Make the dressing. Add all dressing ingredients to a bowl and combine until smooth. Slowly add in room temp water to thin to desired consistency.
3 Assemble the salad. Start by adding kale and endive to a large bowl. Then add root vegetables. Add some dressing and toss to combine.
4 Serve &amp; enjoy! Top with more dressing, fresh herbs, and some hemp seeds. Enjoy!

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