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Calgary, AB / 587-437-3197 / jenna@simplynurtured.ca

2016 by Jenna Lessner 

  • Jenna Lessner, BSc, CHNC

Roasted Root Vegetable Salad with Roasted Garlic Dressing

Updated: Feb 13


Last week I attended a cooking demonstration by my dear friend and colleague, Nicole Krivan of Kitchen Motivation. Nicole made this delicious Roasted Root Vegetable Salad with Roasted Garlic Dressing that I just had to share with you! Not only is it delicious it is also in season, so double bonus! If you're looking for a fun girl's night or date night I suggest checking out one of Nicole's holistic cooking classes right here in Calgary.


Roasted Root Vegetable Salad


Recipe Source: Nicole Krivan, Kitchen Motivation

Serves: 4

Time: 1 hour 20 minutes

Ingredients

  • 4 small beets

  • 2 large carrots

  • 2 large handfuls of Brussels sprouts

  • 1/3 cup pumpkin seeds, toasted

  • 1/3 bunch of kale, de-stemmed, chopped finely

  • Grass-fed ghee or coconut oil, to taste

  • Salt and pepper, to taste

Directions

  1. Wash and cut carrots into bite-size pieces; place in a large bowl. Cut brussels sprouts in half and place them in the bowl with the carrots.

  2. Add oil, salt and pepper; toss to coat. Lay on a parchment-lined baking sheet.

  3. Wash the beets and place them on a separate baking dish lined with parchment paper. Coat the skins with a little oil, salt and pepper. Fold the edges of the parchment paper, creating a sealed pocket.

  4. Roast the beets in a 400F oven for about 1 hour. A knife should very easily glide through the beets when they are ready. About 30 minutes in, place the other baking sheet with the carrots and brussels sprouts in the oven. Cook for approximately 30 minutes, stirring once, until golden and tender.

  5. Once all the vegetables have been roasted remove them from the oven. Allow the beets to cool for a few minutes then rub off the skins with a paper towel/old tea towel (they should come off very easily if they are cooked properly – if they don’t come off easily cook them longer). Alternatively, if the beets were small young beets you could opt out of peeling them.

  6. Dice the beets and add to the bowl with the other vegetables, kale and roasted garlic dressing. Toss until coated.

  7. Place in a bowl and sprinkle with toasted pumpkin seeds.

  8. Drizzle with Roasted Garlic Dressing and enjoy!

Roasted Garlic Dressing

Recipe Source: Nicole Krivan, Kitchen Motivation

Makes: 200 ml

Time: 55 minutes

Ingredients

  • 1 head of garlic

  • 1 tbsp grainy Dijon mustard

  • ½ small shallot, roughly chopped

  • 1 tbsp fresh rosemary, chopped

  • 1 tbsp fresh thyme, remove leaves from the sprig

  • 1/8 cup apple cider vinegar

  • ½ cup extra virgin olive oil

  • Salt & pepper, to taste

Directions

  1. Turn oven on to 400 F. Chip off the very tip of garlic bulb with a knife (not the root side) to expose the garlic cloves. Wrap garlic in tin foil or parchment paper and place in the oven on a baking sheet for approximately 30-45 minutes or until cloves are soft (they should ooze out when squeezed). Remove from oven and tin foil/parchment. Allow garlic to cool slightly, then squeeze the cloves out.

  2. Place the garlic in a blender with the rest of the ingredients, except for the oil. Blend on high until combined.

  3. Turn the blender on low, open the feed top. In a steady stream slowly pour the oil in. Once all the oil is incorporated, turn off the blender. Season to taste.


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