Name: Root Vegetables with Orange and Silan Vinaigrette
Yield: 4
Ingredients: 2 turnips, peeled and cut into ½” wedges; 2 parsnip, peeled and cut into 1” pieces; 1 kohlrabi, peeled and cut into to ¼” thin wedges; 1 tsp salt; 1 Tbsp Iris blend; ¼ tsp cayenne pepper; 2 Tbsp olive oil; 3 Tbsp orange juice; 1 Tbsp white vinegar; 1 tsp soy sauce or gluten free tamari; 2 tsp silan; ¼ tsp fine sea salt; 1 Tbsp Iris blend; 2 Tbsp olive oil

I love vegetable salads with both roasted and raw vegetables. I made an easy vinaigrette with orange and silan to toss through this dish to add salty, sweet, acid, and spice balance with the Iris blend.

Root Vegetables with Orange and Silan Vinaigrette

Lior Lev Sercarz

Servings/Yield

Ingredients

2 turnips, peeled and cut into ½” wedges
2 parsnip, peeled and cut into 1” pieces
1 kohlrabi, peeled and cut into to ¼” thin wedges
1 tsp salt
1 Tbsp Iris blend
¼ tsp cayenne pepper
2 Tbsp olive oil

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3 Tbsp orange juice
1 Tbsp white vinegar
1 tsp soy sauce or gluten free tamari
2 tsp silan
¼ tsp fine sea salt
1 Tbsp Iris blend
2 Tbsp olive oil

Directions

Preheat the oven to 400°F.
In a roasting pan, toss the turnips, parsnips, salt, Iris, cayenne, and oil to coat.
Roast for 20 minutes, stirring halfway through, for 20 minutes or until the vegetables are tender.
Whisk the vinaigrette ingredients together to combine well.
When the vegetables are ready, add the kohlrabi and half of the vinaigrette and toss to combine well.
Enjoy!