Erkki Valto's Beet & Roast Root Salad

HomeClinics & ProgramsELLICSR KitchenErkki Valto's Beet & Roast Root Salad

Skill Level	Easy

Preparation Time	15 minutes	Total Time	40 minutes
Servings	8	Cost Per Serving	$1.38

1 cup	Pickled Beets
2	Medium Potatoes, quartered
1	Small Fennel Bulb, cut in 1-inch slices
4	Medium Carrots, halved
4	Medium Parsnips, halved
1	Large Red Onion, halved
2 sprigs each	Thyme, Rosemary
1/2	Lemon, juice and zest
2 tbsp	Olive Oil
To taste	Sea Salt and Freshly Ground Black Pepper

Preheat the oven to 425 degrees F.
In a large bowl, combine the lemon juice, lemon zest, olive oil, thyme and rosemary. Toss the potatoes, fennel, carrots, parsnips and onion in the lemon and spice mixture.
Spread the potatoes, fennel, carrots, parsnips and onion across a baking try lined with aluminum foil or parchment paper and put the tray into the oven. Bake for about 25 minutes.
Once the potatoes are cooked through, remove the tray from the oven. Add the roasted vegetables and pickled beets to a bowl, toss well and season to taste. Garnish with some fresh herbs.

PDF link to nutrition facts table for Erkki Valto's Beet & Roast Root Salad

Beets are nutrition superstars! They contain unique plant nutrients called betalains. Betalains are powerful antioxidants, reduce overall inflammation, and may reduce risk of heart disease.
Cell studies have shown that betalains prevent breast, prostate, lung, stomach and colon cancer cells from growing. These studies suggest that betalains work by preventing the enzymes in the body that cause stress and inflammation from working.