3 day fall detox: Roasted Root Veggie Salad

A warm, satisfying fall salad. 

INGREDIENTS:
1⁄2 pound root vegetables (any variation of sweet potatoes, carrots, turnips, parsnips), diced
4 tbs. extra virgin olive oil
2 medium shallots
1⁄2 tsp chopped fresh rosemary (optional)
3 cups frisee (or other bitter salad green) 1⁄2 tbs. apple cider vinegar
1 tbs. Dijon or stone ground mustard Dash of sea salt and pepper to taste

DIRECTIONS:
1. Preheat oven to 475 degrees.
2. Line baking sheet with piece of parchment paper.
3. In medium bowl, toss diced vegetables and shallots with 1 tbs. of olive oil and 1/2 tsp sea salt to coat.
4. Spread the veggies out in one layer on a baking sheet.
5. Roast in oven until all veggies are tender and some are starting to brown at the edges (about 22-25 minutes).
6. Drizzle another tablespoon of olive oil and add fresh rosemary to the vegetables and toss to coat.
7. Meanwhile, combine remaining 2 tbs. of olive oil, vinegar, and mustard in a small
bowl and whisk with a fork until well combined.
8. Place frisee in mixing bowl, pour dressing over greens and toss to coat.
9. Serve salad, top with roasted vegetables.

BENEFITS:
Carrots: Rich in fiber, antioxidants, and phytonu- trients, carrots aid the digestive tract and protect against colon cancer.
Parsnips: High in vitamins and fiber, parsnips help lower cholesterol and regulate blood sugar.
Turnips: This cruciferous veggie aids the body’s natural detoxification process, and is also a great source of vitamin C.