Roasted Root Veggie Salad
1 pound mixed root vegetables (beets, carrots, turnips, celery root, parsnips), diced
2 shallots, peeled and quartered
1 tablespoon coconut oil
2 tablespoon olive oil
1⁄2 tsp. chopped fresh rosemary or thyme
3 cups arugula
1 tablespoon apple cider vinegar
1 tsp Dijon mustard
sea salt and pepper to taste
Preheat oven to 425 degrees. Line baking sheet with parchment paper. In medium bowl, toss diced vegetables and shallots with coconut oil and 1⁄2 tsp sea salt to coat. Spread the veggies out in one layer on a baking sheet. Roast in oven until all veggies are tender (about 20 minutes). Drizzle with one tablespoon of olive oil and add fresh rosemary or thyme to the vegetables and toss to coat.
Combine remaining 2 tbs. of olive oil, vinegar, and mustard in a small bowl and whisk with a fork until combined. Place arugula in a mixing bowl, pour dressing over greens and toss to coat. Top with roasted vegetables.