The month of December is typically a time when we crave hot and hearty comfort foods. But comfort food doesn’t have to mean high calories, and hearty can still mean heart-healthy.
This recipe from Elite Jakob, a Reisterstown based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To,” will satisfy your winter appetite while keeping you physically fit.
For more recipes from Jakob, a native of the Israeli city of Ra’anana, visit her website, iliveinmykitchen.com and follow her on Instagram and TikTok @iliveinmykitchen.
Warm Roasted Veggies Salad with Honey Mustard Vinaigrette
Ingredients
- Approximately 5 cups of greens (Arugula, baby spinach, or mixed greens)
- 1/2 cup chopped parsley
- 1/2 lemon juice only
- 3 carrots
- 1 sweet potato
- 1 red onion
- 2-3 beets
- 2 Tablespoons olive oil
- 1/2 teaspoon dried/fresh thyme
- Salt and pepper
For Dressing:
- 2 Tablespoons capers (washed & drained)
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- Salt and pepper
- 1 Tablespoon olive oil
- 3 Tablespoons hot water
Instructions
- Peel the vegetables (optional) and dice to 1-2” cubes and spread on a cookie sheet lined with parchment paper.
- Season with olive oil, salt and pepper, dried thyme and toss lightly using your hands.
- Bake at 425 for 30 minutes.
- While the veggies are roasting, prepare the greens and the dressing. Spread the green leaves on a platter or salad bowl, add the parsley and lemon juice, toss lightly.
- Mix well the dressing ingredients.
- Remove the veggies from the oven and let cool. Spread on top of the greens and drizzle the dressing all over. Toss gently once or twice and serve. Optional: garnish with chopped parsley.
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