The 30-Minute Dairy-Free Cookbook: 101 Easy and Delicious Meals for Busy People

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From the Publisher

Sample Recipe: Warm Roasted Beet, Carrot & Apple Salad with Creamy Poppy Seed Vinaigrette

Egg-Free, Gluten-Free, Make-Ahead, Vegan | Serves 4 | Prep Time: 10 minutes | Cook Time: 15 minutes

This salad feels and smells like fall with the warm root vegetables and apples. The macadamia nut–based poppy seed vinaigrette lifts all the flavors. Add a hint of heat and depth with a pinch of cayenne.

Instructions:

1. Preheat the oven to 400°F. Place the beets on a baking sheet, drizzle with olive oil, toss, and cover with foil. Bake until tender, about 15 minutes.

2. On a separate baking sheet, place the carrots, apple, and thyme; drizzle with olive oil, season with salt and pepper, and toss; cover with foil. Bake until tender, about 15 minutes.

3. Add the beets, carrots, and apple to a large bowl. Drizzle over the dressing and toss to coat; season with salt and pepper if needed.

Ingredient Tip: Ground pork goes well with these flavors. Try using 1 pound of ground pork cooked over medium-high heat until browned. Drain the juices and add to the salad. For another non-meat option, add cooked lentils to this salad.

Ingredients: 3 medium beets (about 1 pound), peeled and cut into 1/2-inch pieces 1/4 cup olive oil, plus more for drizzling 6 large carrots (about 1 pound), peeled and cut lengthwise then into 1-inch pieces 1 large red apple, cut into large chunks 4 thyme sprigs Salt Freshly ground pepper 3/4 cup Creamy Poppy Seed Vinaigrette (p. 132) or store-bought dairy-free creamy poppy seed dressing

Publisher ‏ : ‎ Rockridge Press (November 19, 2019)
Language ‏ : ‎ English
Paperback ‏ : ‎ 166 pages
ISBN-10 ‏ : ‎ 1641529946
ISBN-13 ‏ : ‎ 978-1641529945
Item Weight ‏ : ‎ 14.1 ounces
Dimensions ‏ : ‎ 7.5 x 0.46 x 9.25 inches

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