3 medium carrots, peeled and cut into small pieces
2 medium parsnips, peeled and cut into small pieces
1 medium beet, peeled and cut into small pieces
2 tablespoons coconut oil, melted (or oil of choice)
salt and pepper
4 tablespoons pepitas (pumpkin seeds)
For the dressing: In a small blender, blend all ingredients until the oil is emulsified. Taste and add salt and pepper to your liking. Heat gently in a small sauce pan when ready to serve and drizzle a small amount on each salad.
For the salad: Preheat the oven to 400 degrees. Put the prepared vegetables on a rimmed baking sheet and cover with the coconut oil. Add a touch of salt and pepper and toss to coat. Roast in the preheated oven for 25-45 minutes, to your desired doneness. Longer cooking time will yield a sweeter, more caramelized vegetable. Toss the vegetables a few times during the cooking time to ensure even roasting.
When the vegetables are ready, assemble the salads by placing greens on a plate, and topping each salad with roasted vegetables (about 1/2 cup for the large salad portion), pepitas (about 1 tablespoon for the large portion), and just a drizzle of the dressing. You don’t need a lot of the dressing. Enjoy!