Root Vegetable Salad

Ingredients:

  • 2 tbsp extra virgin olive oil

  • 3 cups kale, finely chopped

  • 1 belgian endive, chopped

  • 1-2 medium beets, peeled and roughly chopped

  • 2-3 carrots, peeled and roughly chopped

  • ½ head cauliflower, cut into florets

  • 1 small sweet potato, cut into 1 inch pieces

  • ¼ cup tahini

  • ½ tbsp lemon juice

  • 1 clove garlic, minced

  • 1 tsp turmeric powder

  • ½ tsp cayenne pepper

  • salt and pepper, to taste

    Instructions:

  • Season & 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.

  • Prep veggies for the salad. Finely chop the kale and endive. Massage kale with olive oil and some salt.

  • 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.

  • Assemble the salad. Start by adding kale and endive to a large bowl. Then add root vegetables. Add some dressing and toss to combine.

  • Serve & enjoy! Top with more dressing, fresh herbs, and some hemp seeds. Enjoy!