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Crispy Roasted Root Salad with Mango Vinaigrette And Mushrooms

BY: Marisa Aguirre Marcori



  • 1 sweet potato
  • 2 parsnips
  • 1 beetroot
  • 2 carrots
  • 4 sprigs of bimi
  • 1 red onion
  • Extra virgin olive oil
  • Sea Salt and pepper

For the vinaigrette:

  • ½ mango
  • ½ lemon or lime
  • 1 teaspoon Cokare Reishi Spore Oil
  • 1 teaspoon of Dijon mustard
  • 1-2 tablespoons of extra virgin olive oil
  • Flaky salt


  • Peel and cut the sweet potato, carrots, beetroot and parsnips into uniform pieces. Cut the onion into small wedges.
  • Cover a baking tray with parchment paper. Distribute the vegetables, season with salt and pepper and drizzle with olive oil and fresh herbs.
  • Bake approximately 25 minutes or until vegetables are crisp.
  • Wash the brocollini branches, blanch them for 7 minutes and put them under cold water. Drain and dry.
  • Prepare the vinaigrette by mixing all the ingredients passing them through the blender. Rectify oil or lemon if desired.
  • Assemble the salad with the baked vegetables, the bimi, the mango and reishi vinaigrette and the pea sprouts.

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