Roasted root veggie salad makes the perfect healthy lunch for the fall/winter season that will keep you full until dinner. You don’t have to limit it to lunch, though. It would also make a nice starter or side dish to dinner. Basically you can just eat this salad all day long.
What really makes this dressing great is the combination of Dijon mustard and lemon juice. It adds a nice tang to the salad, but doesn’t overpower the other ingredients.
- 1 medium beet, peeled and diced
- One cup diced carrots
- 1 TBSP coconut oil
- One small head of leaf lettuce
- 1 small cucumber
- 6 slices of bacon
- Six hard boiled eggs, sliced
For the Lemon Vinaigrette
- 6 TBSP extra virgin olive oil
- 2 TBSP lemon juice
- 1 tsp. dijon mustard
- ⅛ tsp. black pepper
First, preheat oven to 400°. Line two baking sheets with parchment paper. On one, toss the diced beets and carrot with the coconut oil. Bake for 35 minutes, or until beets are cooked through. They should be softened but still firm.
On the other, lay out the slices of bacon and bake for 20 minutes or until crisp. Transfer to a paper towel lined plate to cool, then chop into ½ inch pieces.
While the bacon and vegetables cook, wash and chop the lettuce and cucumbers. Then cut the lettuce into bite sized pieces, thinly slice the cucumber and halve the slices. Toss the lettuce and cucumbers with the beets, carrots, bacon and the hard boiled eggs or chicken.
Dress with the lemon vinaigrette.
Add all the ingredients together in a small bowl and whisk until combined. Store any extra dressing in a sealed glass container in the fridge.
Original Recipe from Dr. Mark Hyman