1778558392416138

Chimichurri Roasted Root Salad

Serves 1-2
15
Salad, Vegetarian

Ingredients

3 TBSP AXEL Provisions Traditional Chimichurri 

2 TBSP Coconut Oil

2 Purple Carrots 

2 Orange Carrots 

1 Parsnip 

1 Beet 

1 Radish 

1 Cup Spinach 

1TBSP Olive Oil 

1 Parsley to garnish

Items

-Oven

-Cutting Board

-Chef Knife

-Baking Tray

-Large Bowl

Directions:

1) Preheat oven to 400

2) Wash all veggies

3) Chop carrots, parsnip & beet in thick slices

4) Use coconut oil to grease them & roast for 15-20 min

5) Combine olive oil & chimichurri in a bowl 

6) When the roasted veggies are done toss them & your chimichurri mixture in a large bowl until they are well coated 

7) Serve over spinach & sliced radish

8) Garnish with parsley!

More Recipes

Main Dish

Reverse-sear Chimichurri Rib-eye

Perfectly made Rib-eye steak for those who enjoy the finer things.

Small Plate

Charred Corsican Olives

A simple recipe to up your appetizer game, charr 'em and taste that Corsican vibe.

Small Plate

Mediterranean Provoleta

"Melted cheese? Yeah, no doubt." Make a traditional Argentine-style appetizer.

Main Dish

Shakshuka Verde

Take your taste buds on a dual trip with this Chimichurri Shakshuka recipe.

Small Plate

Skewered Verde Shrimp

Grilled shrimp with loads of flavor has never let anyone down.

Main Dish

Pork Carnitas Tacos

Passed-down recipe for the best carnitas tacos.