Roasted Root Salad with Garlic Dressing

30 min. 4 serv.
13 ratings

Roasted vegetables add a certain element of ease in the kitchen. Drizzle them with oil and pop them in the oven. Forget about them for a few minutes while you manage the rest of your night. This salad is one of those meals. Deliciously easy and filled with health.

Vegetarian icon Vegan icon Gluten Free icon Paleos icon
CALORIES: 360

Ingredients

If you are following a certain protocol that does not allow for an ingredient that is listed below, please feel free to remove it from the recipe. If you need suggestions for substitutions, email us at info@lowfatlowcarb.com.
1 Garlic, head
5 Tbsp Extra virgin olive oil, divided
1 Bunch Carrots, scrubbed and peeled
1 Bunch Beets, scrubbed and trimmed
1 1/2 Cups Brussels sprouts, chopped
1 Bunch Red Chard
1 Tbsp Lemon juice
1/4 Cup pine nuts
Sea salt, to taste
Freshly-ground black pepper, to taste

Directions

Did you know?

Swiss chard, including all rainbow colors of chard – green, yellow, white, red, is excellent at supporting your cardiovascular health. And it’s not surprising considering it’s high concentration of antioxidants and anti-inflammatory properties. These help protect blood vessels from oxidative stress and unwanted levels of inflammation.

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