Sunday, July 11, 2010

Warm Root Veggie Salad

This is one of my most requested recipes! It is corn, gluten, dairy, soy, wheat free! And not bad tasting (I've even had beet haters say this was good) I cannot take credit for this yummy creation - recipe courtesy of Deb McCleave!

Recipe for Warm Root Veggie Salad
2 - 3 Good sized sweet potatoes (peeled and cut in thin rounds)
3 good sized turnips peeled and cut in thin rounds
3 good sized beets, peeled and cut in thin rounds.
2 Leeks trimmed and cut into mix
Toss with Olive oil, 1 Tsp of good sea salt, 1 tsp of garlic powder or fresh garlic minced and pepper to taste. Put in oven on 400* until veggies are tender.
In the mean time prepare the salad dressing -
1/4 C. Olive Oil
1/4 C. Balsamic Vinegar (we like Trader Joes)
1 tsp salt
1 tsp garlic powder
1/2 tsp - 1 tsp sugar (you can substitue splenda for sugar free version I just use less)
pepper to taste and for those who are adventuresome - Cayenne pepper to taste.
When the veggies are done, toss them with dressing and serve warm.
You can tweak the spices to fit your taste.

Olive Oil
Balsamic Vinegar
Cayenne Pepper
Garlic Powder or Minced Garlic

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