Vegetable Trinity

Our Vegetable Trinity recipe is an elegant and impressive side dish to serve your guests when you need to impress. This winter-root inspired dish is a stunning accompaniment to any holiday meal. Dazzle your guests with this festive medley of seasonal vegetables, each imparting a unique flavor that perfectly complements one another. Serve this beautiful side dish in a martini glass or get creative with the presentation to accentuate the delicious trinity of colors.

If you enjoyed this Vegetable Trinity recipe, try our Roasted Brussels Sprouts and Pomegranate recipe next time. Looking for even more delicious Paleo side dish recipes? Look no further and visit our PaleoPlan Recipe Center for hundreds of FREE Paleo recipes!

Vegetable Trinity
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Vegetable Trinity

Servings 10

Total Time: 65 minutes

Cook Time: 65 Minutes

Nutrition Information

calories 79

carbohydrate 14g

protein 3g

fat 2g


  • 1 head(s) cauliflower cut into equal-sized chunks
  • 1 large celeriac root(s) cut into equal-sized chunks
  • 3 large yam(s) cut into equal-sized chunks
  • 5 medium beet(s) cut into equal-sized chunks
  • 1/2 medium onion(s) finely diced, divided
  • 2 medium garlic clove(s) finely diced
  • 1 teaspoon(s) ginger, fresh peeled and finely diced
  • 3 tablespoon(s) coconut milk, full fat (or another liquid)
  • 2 teaspoon(s) sea salt divided
  • 1/2 teaspoon(s) black pepper
  • 1 teaspoon(s) cinnamon or pumpkin pie spice
  • 2 tablespoon(s) coconut oil


  1. Boil three separate pots of salted water simultaneously. Alternately, you can re-use the same pot of water to boil the veggies in.
  2. When water is boiling, add the cauliflower and celeriac to the first pot, the yams to the second pot, and the beets to the third pot. If you are only using one pot, you can re-use the water if you boil the veggies one at a time (cauliflower and celeriac can go together) in the order listed above.
  3. While the veggies are boiling, heat up coconut oil in a small stove top pan. When hot, add the garlic, onion, salt, and black pepper. Saute until slightly browned, then remove from pan and set aside. In the same pan, add more coconut oil, and saute the ginger with the remaining onion until slightly browned, remove, and set aside.
  4. When the boiling veggies are soft (about 20 minutes for each), drain off the water, reserving about one cup of the beet water.
  5. In a food processor: blend together the cauliflower, celeriac, and the sauted garlic/onions. You can add coconut milk or water if needed to achieve a creamy consistency. Set aside.
  6. Clean food processor and then blend together the yams, coconut milk, salt, and the cinnamon or pumpkin pie spice. More or less liquid may need to be added to achieve a creamy smooth consistency.
  7. Clean food processor and then blend together the beets with the sauteed ginger/onion, adding enough of the reserved beet water to achieve a creamy texture. Set aside.
  8. To serve: arrange the three different vegetable mashes into a martini glass, or into another dish that proudly displays their trinity of beautiful colors.