Winter is the perfect time to consume root vegetables. They store well for the winter months. Roots help to ground our body with Mother Earth when the winter doesn’t allow as much time to enjoy the outdoors. I love eating root vegetables all year long, especially beets.
Root vegetables are full of fiber, antioxidants, vitamins and minerals. Enjoy them roasted, boiled, baked or stewed. There’s no wrong way to have them.
Several years ago, I purchased an air fryer and it changed the way to cook! Rather than roasting vegetables in the oven, which takes up more time and energy, I use the air fryer. It uses less oil and requires less time and energy usage. If you don’t have an air fryer, you can still make this recipe; just roast the vegetables in the oven.
Rooty Salad
Ingredients:
1 tablespoon avocado oil or oil used for high heat
2 large sweet potatoes, peeled and diced
3 large parsnips, peeled and sliced
3 large beets, peeled and diced
salt and pepper
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons prepared horseradish
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, chopped
Dandelion leaf, Arugula, or Spinach leaf
Directions:
Preheat air fryer at 400 degrees. Toss sweet potatoes and parsnips in a bowl with 1/2 tablespoon oil. Sprinkle with salt and pepper.
Air fry for 8-10 minutes or until almost done. Remove and set aside.
Add remaining 1/2 tablespoon to air fryer along with diced beets. Sprinkle with salt and pepper.
Air fry for 6-8 minutes until almost done.
Meanwhile, prepare the dressing.
Remove the beets and combine with sweet potatoes and parsnips.
Dressing:
Combine olive oil, balsamic vinegar, horseradish, mustard, and parsley in a jar. Mix well.
Preparing the salad:
In a bowl, place roots and chopped greens of your choice. Add dressing and enjoy!