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Roasted Winter Root Vegetable Salad
Servings: 2
  • 2 medium beets peeled and quartered
  • 1 medium turnip peeled and quartered
  • 3 medium parsnips peeled and halved lengthwise
  • 4 medium carrots peeled and halved lengthwise
  • 6-8 fresh sage leaves
  • 1 tablespoon coconut oil
  • 1/4 cup walnuts chopped
  • Salt and black pepper to taste
  1. Preheat the oven to 450F
  2. Add all of the vegetables to a baking sheet and top with the fresh sage leaves
  3. Drizzle the coconut oil evenly onto the sage and vegetables, and pop into the oven
  4. Bake for 15 minutes, and then flip the vegetables and bake for another 10 minutes
  5. Remove from the oven, and serve the vegetables onto 2 plates
  6. Top with chopped walnuts, and finish with salt and black pepper, to taste. Enjoy!