Roasted vegetable platter with herb oil

Name: Roasted vegetable platter with herb oil
Total time: 45 min
Yield: 2 servings
Cuisine: Alkaline cuisine
Ingredients: 2 beetroot; 1 fennel bulb; 3 carrots; 2 parsnips; 2 red onions; 4 tbsp olive oil; 2 sprigs of thyme; Salt and pepper; 1 bunch of parsley; 1 lemon (juice and zest); 1 small garlic clove

Beetroot, fennel, carrots, parsnips and red onions, slowly roasted, with a fresh parsley and lemon oil.

45 min
2 servings
warm
100% alkaline-forming

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Roasted vegetable platter with herb oil — 2 servings, 45 minutes

Method

4 steps, 45 minutes.

Preheat the oven to 200 °C. Clean and trim the vegetables and cut them into even pieces; cut the beetroot a little smaller, as it takes longer.
Toss with 2 tbsp olive oil, the thyme and salt, and roast on a baking tray for 35–40 minutes, turning after 20 minutes.
For the herb oil, finely chop the parsley and stir it into 2 tbsp olive oil with the lemon juice, zest, garlic and salt.
Arrange the vegetables on a platter, drizzle with the herb oil and season with pepper.

Why alkaline

100%alkaline-forming ingredients, estimated using PRAL logic

Root vegetables, fennel and onions are alkaline-forming; the herb oil adds freshness and fat without changing the balance.

Experience-based model

Tip from the kitchen

Eat any leftovers cold the next day as a salad with rocket and lemon.

What “alkaline” means here. Alkaline-forming and acid-forming describe how a food is classified in the acid-base table (PRAL logic) — a calculated value, not a statement about effects in the body. The 80/20 rule of thumb — 80% alkaline-forming foods, 20% good acid-forming foods — is our experience-based model from the alkaline kitchen, not a diet plan. Bathmaster, not a doctor: these recipes are cooking, not therapy. Experience-based model

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