Description
A simple salad featuring roasted beets and carrots with a light vinaigrette.
Ingredients
Scale
- 1 pound beets, trimmed and scrubbed
- 1 pound carrots, peeled and trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the beets into 1-inch pieces. Cut the carrots into 1-inch pieces.
- In a large bowl, toss the beets and carrots with 2 tablespoons of olive oil, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 30-40 minutes, or until tender, flipping halfway through.
- While the vegetables roast, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, and minced garlic in a small bowl.
- Once the vegetables are roasted, let them cool slightly.
- In a serving bowl, combine the roasted beets and carrots with the vinaigrette. Toss gently to coat.
Notes
- You can add crumbled goat cheese or toasted walnuts for extra flavor and texture.
- For easier cleanup, line your baking sheet with parchment paper.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted beets, roasted carrots, beet salad, carrot salad, vegetable salad, side dish, healthy salad