Apple Cider Vinegar Roasted Root Vegetable Salad

This warm root vegetable salad has it all. It’s sweet. It’s earthy. It’s lightly tangy from the apple cider vinegar. And it’s loaded with herbs, which creates the perfect centerpiece of side dishes!

Yes, you read that right.

This salad is so beautiful, that you’ll want to scootch the main dish off to the corner of the table.

I think you’re going to love it!

This recipe is:

• Dairy-free
• Vegan
• Grain-free
• Delicious!

Apple cider vinegar roasted root vegetable salad ingredients, substitutions, and tips

For this delicious recipe, you’ll need:

• 1 cup celeriac, cut into 1-inch pieces

• 1 cup carrots, sliced into 1-inch pieces

• 1 cup russet potatoes, cut into 1-inch pieces

• ¼ cup olive oil

• 2 tablespoon apple cider vinegar

• 1 tablespoon lemon juice

• 2 teaspoons Dijon mustard

• 1 teaspoon agave syrup

• 2 teaspoons fresh thyme, roughly chopped

• 2 teaspoons flat-leaf parsley, roughly chopped

• 1 teaspoon fresh sage, roughly chopped

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 cup Brussels sprouts, halved

Feel free to substitute in celery if you can’t find celeriac! Just slice it into 1/2 -inch pieces and add it halfway through the cooking time.

Similarly – if you don’t have agave, honey should be fine (although this dish will then no longer be vegan).

Also, if you swap in organic maple syrup for the agave, this recipe is paleo!

This salad is best served warm, but room temperature is fine as well.

Recipe instructions:

Preheat oven to 425 degrees.

Fit a large, rimmed sheet pan with parchment.

Place the celeriac, carrots, and potatoes on the prepared pan.

Whisk together the olive oil, apple cider vinegar, lemon juice, Dijon, agave, thyme, parsley, sage, salt and pepper in a medium bowl.

Drizzle half of the mixture over the vegetables. Toss well to coat. Reserve remaining vinaigrette.

Bake for 20 minutes and add in the Brussels sprouts.

Stir well, and bake for an additional 10 minutes, or until fork tender.

Toss with remaining vinaigrette.

Serve warm or at room temperature.

Store for up to 3 days in the refrigerator.

Recipes and Tips:

Apple cider vinegar gummies recipe

Cauliflower Fritters

Apple Cider Vinegar Coleslaw

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