You will need:
1 celery root (peeled and diced into bite size cubs)
2 golden beets (peeled and diced into bite size cubs)
4 carrots (peeled and cut into bite size rings)
4 parsnips (peeled and cut into bite size rings)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/4 teaspoon ground cinnamon
½ teaspoon Himalayan salt
2 tablespoons olive oil
5 ounces lettuce (6 cups)
Heat oven to 400 degrees.
Line a large baking sheet with parchment paper.
In a mixing bowl, combine the spices with the olive oil and add the root vegetables.
Toss well so all the vegetables are coated well.
Place all the vegetables on the sheet pan, making sure the pan is large enough to accommodate the vegetables in a single layer.
Lace the pan on a shelf toward the top of the oven and roast for 40 to 45 minutes until tender. Cool them before using them in the salad. I like to make the spiced root vegetables ahead of time. That way I have them ready for whenever I want to make a salad quickly.
When prepping the salad, toss the lettuce with the curry dressing (see below) and just top with some of the root vegetables.
Curry Dressing
You will need:
1/2 – 1 cup vegenaise or mayonnaise (can’t find a correct spelling of “vegenaise”)
3 tablespoons lemon juice
2 teaspoon curry powder
½ teaspoon of Himalayan salt
¼ teaspoon of fresh ground pepper
3 tablespoon water
2 tablespoons olive oil
Place mayonnaise, lemon juice, olive oil, water, curry powder, salt and pepper in a bowl and whisk until smooth.
You can keep the dressing in an air tide container (like a mason jar) in your fridge for up to 7 days.