I like a small vegetables only course in the middle and this is a great one.
It is very similar to a recipe I had many years ago found in a cookbook compiled from the Italian Renaissance. I add garlic and apples to the vegetables as that ancient recipe did.

Roasted Vegetables with Salsa Verde

Vegetables
2 tbsp coconut oil (or other solid fat)
1 bunch rainbow carrots (halved if large)
8 small beets
2 red onions, peeled and quartered (leave bottom intact to prevent them falling apart)
1 medium fennel bulb

Salsa Verde
1/2 packed cup flat lead parsley
1/2 packed cup cilantro
1/2 packed cup dill
1/4 packed cup basil
2 tbsp capers packed in salt, rinsed
1 tbsp lemon juice
1 small clove garlic, crushed and peeled
1/2 cup olive oil
salt to taste, if needed

1. Preheat oven to 400 degrees F (200C).
2. Heat oil in a large roasting pan then add vegetables. Turn them over several times to make sure they are coated in the melted oil and place in the oven for 40-45 minutes. Turn them mid way through the cooking time so they are nicely browned all over.
3. Whilst the vegetables are cooking, make the salsa verde. Put all the ingredients, except the salt, into a blender and blend until smooth. Taste and add salt if necessary.
4. Serve the roasted vegetables on a platter with some sauce spooned over. Put the remainder in a bowl for people to help themselves.

Recipe by Kate Jay (autoimmunewellness.com)

[img]https://imgur.com/6Ur3uxn
This is a really solid rose‘ wine that pairs well with it.


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