Only 28 days left before we shift into Spring…we can do it!
Root to Rise
Root to rise is quite the cliche phrase in yoga, meant to encourage the use of grounding through the yoga mat to rise out of a stable base. It’s a fancy way to describe and cue oppositional energy.
Talking about plants; however, there’s nothing cliche about oppositional energy. The first metaphorical image that may come to mind is a tree – using an unseen root network to absorb nutrients in the soil to grow up and out. Root vegetables do things a bit differently. Above ground, they don’t look like much – in the garden their bunched green stems poke out of the soil in disorganized bunches. Root vegetables absorb nutrients directly in the soil, fortifying them as some of the heartiest, healthiest foods you can consume during the fall and winter.
Winter can really be a drag. Especially this when you can smell the blossoming flowers of spring. Let’s root to rise with this root vegetable salad complimented by an creamy, herby dressing.
Key Health Benefits of the Root Veggies Used in This Salad:
Beets: Formally known as beetroots, beets are known for their earthy flavors and aroma. Golden beets specifically are sweeter than their red counterpart. Regardless of color, they of the most nutritious root vegetables available, packing in a good amount of fiber, folate and manganese.
Parsnips: Shaped like a carrot with similar textures, but are sweet with slight nutty flavors. Parsnips are a great source of vitamin C, vitamin K, and folate.
Turnips: Neutral in flavor on their own, making them one of the best white potato alternatives. Think fries, breakfast potatoes…and salad toppings! But the most fun of all is the nutrient profile – turnips are a great source of vitamin C, fiber, manganese and potassium.
#Lettucebowandsay “Root to rise!”
Root Veggie Salad + Rosemary Tahini Dressing
Equipment
- Oven
- Stove
Ingredients
Root Veggies:
- Golden Beets (skins removed & cut into rounds)
- Parsnips (skins removed & cubed)
- Turnips (skins removed & cubed)
- EVOO
- Salt & Pepper
Prep the Grains:
- 1 Cup Farro (dry)
- 2 ¼ Cups Water
Rosemary Tahini Dressing (enough for a few salads!)
- 1/4 Cup Tahini
- 2 Cloves Garlic
- 1/2 Lemon (juiced)
- 2 tsp Apple Cider Vinegar
- 1 Tbsp Rosemary (fresh – finely chopped)
- ~6 Tbsp Water (to thin – add or remove to find a consistency you prefer!)
- Pink Himalayan Salt
Build the Salad:
- Arugula
- 1/4 Cup Farro (cooked)
- Root Veggies
- 1/4 Cup Almonds (raw – sliced)
- Rosemary Tahini Dressing
Instructions
Root Veggies:
- Preheat the oven to 400°F
- Prep the veggies by removing the skins and cutting as noted above
- Add to a bowl with EVOO, Salt & Pepper – toss until coated
- Spread veggies on a baking sheet and cook in the oven for ~25 minutes – until golden with slightly crispy edges
Prep the Grains:
- Add dry farro and water to a saucepan over high heat
- Bring to a boil and reduce to a simmer for ~25 mins until all water is absorbed
Rosemary Tahini Dressing (enough for a few salads!)
- Add all ingredients to a jar and shake to combine
Build the Salad:
- Start with the base and add each layer on top -showing off those root vegetables for all to see!
February Seasonal Fruits & Veggies
used in this recipe:
Click to find more recipes with these ingredients!