Root Vegetable Salad with Tahini Maple Vinaigrette
clockIcon 30 min Vegan Vegan Vegan 66852
For 2 Person
1
avocado
2
parsnips
1 cup(s)
parsley, fresh
2 tbsp
tahini
1
beet, raw
4
carrots
pepper
salt
apple cider vinegar
allspice, ground
maple syrup
cumin, ground
olive oil
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Wash beets, peel, and cut into thin strips.
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Root Vegetable Salad with Tahini Maple Vinaigrette PT30M For 2 Person pepper salt 1 avocado 2 parsnips 0.5 cup(s) parsley, fresh 2 tbsp apple cider vinegar 0.5 tsp allspice, ground 2 tbsp tahini 1 tsp maple syrup 1 tsp cumin, ground 0.66 beet, raw 4 tbsp olive oil 4 carrots
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