Winter Warmer Vegetable Root Salad

gut health recipe vegan

 Serves 2

Prep time: 60 minutes


 Roasted vegetables

1 bunch of baby carrot

6 cauliflower florets

1/2 fennel bulb, sliced

2 potatoes, diced

1 cup baby spinach leaves

1 small red onion

Extra virgin olive oil for roasting


Beetroot Hummus

 1 cooked beetroot

½ can chickpeas

1 tbsp tahini

½ tsp garlic powder

1 Tbsp EVOO



  1. Place the vegetables on a tray lined with parchment paper and drizzle with EVOO
  2. Roast the vegetables for 20-30 minutes at 200 degrees Celsius. Remove the cauliflower florets after 10 minutes.
  3. While the vegetables are roasting, blend the hummus ingredients together.
  4. Spread ¼ cup beetroot hummus onto two plates for serving and transfer the roasted veg along with the spinach, split evenly between the plates.

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