Preheat your oven to 400°F (200°C).

Peel and cube the beets, and peel and slice the carrots.

Toss the beets and carrots with olive oil, salt, and coconut aminos. Spread them in a single layer on a baking sheet.

Roast in the preheated oven for 25-30 minutes, or until the beets and carrots are tender and slightly caramelized, stirring halfway through.

While the vegetables are roasting, prepare the mixed greens and chopped parsley.

Once the vegetables are roasted and cooled slightly, combine them with the mixed greens and parsley in a large bowl.

Sprinkle the toasted coconut flakes and sliced almonds (if using) over the salad.

Drizzle with apple cider vinegar and toss everything together gently to combine.

Serve immediately or refrigerate until ready to eat.