Erkki Valto's Beet & Roast Root Salad

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Skill Level
Preparation Time 15 minutes Total Time 40 minutes
Servings 8 Cost Per Serving $1.38
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1 cupPickled Beets
2Medium Potatoes, quartered
1Small Fennel Bulb, cut in 1-inch slices
4Medium Carrots, halved
4Medium Parsnips, halved
1Large Red Onion, halved
2 sprigs eachThyme, Rosemary
1/2Lemon, juice and zest
2 tbspOlive Oil
To tasteSea Salt and Freshly Ground Black Pepper


  1. ​Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.


  • 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.