Prep
25m
Cook
25m
Total
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Roast beetroot and parsnip at 180°C with olive oil, salt, and pepper for 25 minutes.
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For
2
M
I
2
Salmon fillets, wild-caught if possible
1
Beetroot, small, peeled and cubed
1
Parsnip, sliced into batons
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Per Serving
Protein
25g
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Yoga Flow: Evening Grounding Flow (slow, strong poses)
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Prep
25m
Cook
25m
Total
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Roast beetroot and parsnip at 180°C with olive oil, salt, and pepper for 25 minutes.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2
Salmon fillets, wild-caught if possible
1
Beetroot, small, peeled and cubed
1
Parsnip, sliced into batons
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Protein
25g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Yoga Flow: Evening Grounding Flow (slow, strong poses)
Cancel
