Nutritionist Lucy Hyland

Roast Root Vegetables salad

January 7, 2010
Posted by Lucy

Healthy Eating recipes: Roast Root Vegetables Salad

Try this as a warm salad with some chopped up leftover meat from the night before, a great healthy eating meal.

2 beetroots
2 parsnips
2 carrots
2 small sweet potatoes
1 inch root ginger - grated
Salt and pepper to taste
Chopped parsley
Selection of salad leaves
Pre heat oven to 200oc
Wash and peel vegetables into similar sized cubes.
Place in bowl and sprinkle with a little oil, the ginger and salt and pepper
Mix well
Lay out on baking tray and bake for 20 – 30 mins.
Mix with salad leaves, parsley and chopped turkey, Sprinkle with a little lemon juice and extra virgin olive oil.

Wheat free, gluten free, dairy free and sugar free

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