Roasted Root Vegetable Salad - Sonja Limberger
Beets, Carrots, Parsnips, Purple-topped turnips
Red onions, Sweet potato's, Yams, Zucchini
Celery (optional), Olive oil, Balsamic vinegar
2 Tbs. fresh rosemary
½ cup Balsamic Vinegar, 1 to 2 tsp. Mayonnaise
½ to 1 tsp Salt, ¼ tsp Black pepper
1 ½ Tbs. Nutritional yeast, 1 tsp. Dijon Mustard, 2 Tbs. Maple syrup
½ cup olive oil, ½ cup sunflower or grape seed oil
Fresh parsley for garnish
Pre-heat the oven to 400 degrees. Chop the veggies into chunks.
Start to roast the vegetables in the order of how long they take to cook. First the beets then the carrots, then the parsnips, then the turnips, then the red onions, then the sweet potato's, then the yams, and last the zucchini.
Coat the veggies with some balsamic vinegar, oil, a dash of black pepper, rosemary and a pinch of salt. You may want to use 2 or 3 pans for the different stages of roasting.
For the dressing use a blender or an electric hand mixer, combine the first 7 ingredients. Then add the oil slowly while the blender or mixer are on a slow speed, till the dressing gets thicker and is emulsified.
Mix all the veggies together then toss with the dressing and garnish with some chopped parsley. Serve either warm or chilled.