Roasted Root Vegetable Salad
This one is quick and easy to make, and oh so delicious.
Use your favorite root vegetables: parsnips, turnips, beets, squash, sweet potatoes.
Heat oven to 375 F. Cut veggies into cubes, toss with some olive/coconut oil, salt and pepper. Spread out single layer on a baking sheet. Roast for 30-45 minutes or until desired tenderness. Remove from oven and let cool. You can serve warm or chilled. If chilled dress like a salad with the lemon tahini dressing (2 parts olive oil, 1 part tahini, 1 part lemon). Add nuts and/ or fresh herbs.