I'm loving the colors of spring and all the tasty flowers that go along with it. I didn't even want to eat this one because it was so pretty but once I tried it I couldn't stop. The dressing is to die for and you can use it as a dip too.
I Lb Spring green mix with flowers
2 medium beets
2 cloves chopped garlic
1 medium parsnip
1 medium carrot
1/2 tablespoon turmeric
1/2 tablespoon cumin
1/2 tablespoon dark chili powder
1/3 cup chopped white onions
1/3 cup scallions
1/2 tablespoon honey
1 tablespoon apple cider vinegar
1/2 cup cilantro
1/2 cup olive oil
2 cups filtered water
1/2 teaspoon salt
Preheat oven to 350 degrees.
Chop beets, parsnip, carrots into small square sizes. Bring a pan to mediun heat, add 1/4 cup of olive oil, garlic, onion and scallion stir for one minute then add the beets, parsnip, carrots, cumin, turmeric, chili powder, salt and pepper. Mix all the ingredients together then cover with lid for five minutes and let simmer over medium to low heat.
Once mixture has simmered, place in the oven and let the veggies roast for 20 min or until soft. Cool down for 10 minutes then put them in the blender adding the water, honey, apple cider vinegar, cilantro, 1/4 cup olive oil and salt and pepper as needed. Blend until smooth even texture.
Serve by putting the dressing on the bottom and mix greens on top. Great for dipping fresh carrots and other seasonal veggies as well.